1 1/2 C. Milk

1 C. Flour

2 Eggs

1 T. Oil

 

Combine all ingredients with 1/4 tsp. salt.  Beat with rotary beater until well-mixed.  Heat a lightly greased 6” skillet.  Remove from heat.  Spoon in 2 T. crepe batter and tilt skillet to spread.  Return to heat, brown on one side only.  Invert pan over paper towels and remove crepe.  Repeat until batter is gone, greasing skillet occasionally.  You can omit salt and use 2 T. sugar for desert crepes.