- 3/4 cup all-purpose flour
- 3/4 cup rye flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 Egg
- 1 tablespoon vegetable oil
- 2 1/4 cups milk
- Combine flours, salt and baking powder.
- Beat egg with oil and milk until well blended.
- Add flour mixture and beat until smooth.
- Let batter rest one hour before cooking crepes.
- Use about 2 Tbsp. batter for 6″ crepe.
- Yield: 12 to 15 crepes.