Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-1/2 cup batter to the pan.
Using a circular hand motion, spread the batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
If you are making the cream cheese filling, beat the cream cheese and powdered sugar together until smooth. Fold in the whipped topping. Place 2 Tablespoons on the crepe and roll up. Delicious served with fresh fruit on top.
Amount Per Serving
Calories 268Calories from Fat 126
% Daily Value*
Saturated Fat 9g45%
Vitamin A 460IU9%
* Percent Daily Values are based on a 2000 calorie diet.