375 ml (1 1/2 cups) milk

250 ml (1 cup) unbleached all-purpose flour

30 ml (2 tbsp) canola oil

15 ml (1 tbsp) sugar

1 ml (1/4 tsp) vanilla extract

1 ml (1/4 tsp) salt

Softened butter, for cooking

In a blender or in a bowl with a whisk, combine all the ingredients. Add more liquid, if needed.

In a 23 cm (9-inch) non-stick skillet, brushed with butter, cook the crepes, one at a time, with about 45 ml (3 tbsp) of the batter until golden brown on each side. Place the cooked crepes on a plate, cover with foil and keep warm.

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