Dessert Crepes

Combine all-purpose flour, sugar, and salt in a large mixing bowl.

Create a well in the center of the dry ingredients and crack the eggs into it, then pour in the oil.

Gradually pour the milk into the mixture while whisking continuously to form a smooth, lump-free batter.

Let the batter rest for 5 minutes to allow the flour to fully hydrate.

Heat a non-stick skillet or crepe pan over medium-high heat, lightly oiling it with a pastry brush.

Pour approximately 1/4 cup of batter into the center of the hot pan and immediately tilt and rotate the pan in a circular motion to spread the batter thinly and evenly.

Cook the crepe for 1-2 minutes until the bottom is light golden brown.

Flip the crepe carefully and cook the other side for about 30 seconds until set.

Transfer the cooked crepe to a plate and repeat with the remaining batter.

Stack the finished crepes on a serving platter and serve warm with traditional Haitian accompaniments such as guava paste, chocolate, fresh fruit, or a drizzle of condensed milk.