1. Whisk together Eggland’s Best eggs, milk, and flour until smooth.

2. Put an 8” skillet over medium heat.

3. For each crepe, brush the bottom of the skillet with 1/2 teaspoon of oil, pour about 1/4 cup batter, and swirl the skillet to spread.

4. Cook for 1-2 minutes on the first side, until it comes off the pan easily with a spatula.

5. Flip it to the other side and cook 1 more minute.

6. Fill crepes with sweet or savory fillings. See below for some ideas!

Recipe Notes: Eat crepes right away or store covered in the fridge for up to 3 days.

Filling Ideas:

Sweet:

-strawberries + plain 2% Greek yogurt + honey

-banana + almond butter + cocoa powder

Savory:

-spinach + grilled chicken + pesto

-smoked salmon + mashed avocado + arugula