1/2 cups of milk 3 eggs 1/8 teaspoon of salt 1 cup of all purpose flour vegetable oil
Put milk, eggs, salt and flour into electric blender container. Cover. Blend at top speed for 30 seconds. Scrape down batter on sides of blender with spatula. Batter should be consistency of heavy cream. Cover and refrigerate. If possible, allow to stand an hour or two before cooking. Batter will thicken as it stands. If you find the batter is too heavy, beat in a few tablespoons of water. Before preparing each crepe, brush the crepe pan or small 6 inch skillet with oil to cover entire bottom. Heat pan until hot, but not smoking. Pour in about 2 to 3 tablespoons batter, tilt pan to coat bottom evenly with batter. Cook over medium heat about 1 minute until the top of the crepe is dry and the bottom is lightly browned. Turn crepe with spatula and cook on other side about 20 seconds. Tip out onto plate. Repeat, stacking crepes with waxed paper between each. Makes 12 - 14 crepes
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or small 6 inch skillet with oil to cover entire bottom. Heat pan until hot, but not smoking.
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