Ingredients

• 2 eggs, beaten

• 1 ½ cup milk

• 1 cup all-purpose flour

• 1 tablespoon vegetable oil

• ¼ teaspoon salt

Directions

1. In a medium bowl combine eggs, milk, flour, oil, and salt; whisk until smooth.

2. Heat a lightly greased 8- to 10-inch crepe pan or 8- to 10-inch flared side skillet* over medium-high heat; remove from heat. Spoon in 2 to 4 Tbsp. of the batter; lift and tilt skillet to spread batter evenly. Cook about 1 minutes or until browned on one side only. (Or cook on a crepe maker according to manufacturer's directions.) Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.

   *NOTE: Determine the amount of batter needed per crepe by measuring the bottom of the crepe pan or skillet. For a pan or skillet with a 6-inch bottom, use 2 Tbsp. batter. If it has an 8-to 10-inch bottom, use 1/4 cup batter.