Toppings/Fillings:

1. Top or fill with 50 ml (¼ cup) of fresh seasonal fruit of your choice (e.g., peaches, raspberries, blueberries, peaches, etc.) and dust lightly with icing sugar; or

2. Top or fill with a tbsp each of almond butter and fresh jam for a new twist on peanut butter and jelly.

Method:

1. Incorporate the dry ingredients to the wet ingredients in 3 cycles. Add the canola oil. If the consistency of the batter is too wet/thin, thicken slightly by adding a bit more flour (5 ml/1 tsp at a time). Chill batter for 1 hour in the refrigerator.

2. Heat a pan over medium heat. When heated through, brush pan lightly with canola oil or vegetable spray of your choice, using a piece of paper towel to wipe away any excess.

3. Spoon 30 ml (2 tablespoons) of the crepe batter into the hot pan and quickly swirl it around to coat the base of the pan evenly but thinly. Cook the crepe for 1 minute, then carefully turn it over and cook the other side.

4. Remove from pan. Fold crepe in half, twice.

5. Top or fill crepe with topping/filling of your choice (see suggestions above)

6. Any remaining crepe batter can be covered with plastic wrap and placed in the refrigerator for use within 3-5 days .

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.