Crepes

Place two layers of waxed paper between any extra crepes and freeze them. Let crepes thaw at room temperature for one hour before using.

1 cup milk

1 cup all-purpose flour

2 eggs

l tablespoon cooking oil

In a bowl combine milk, flour, eggs, oil, and 1/4 teaspoonsalt. Beat with a rotary beater till well mixed. Heat a lightly greased 6-inch skillet. Remove from the heat. Spoon in 2 tablespoons of the batter, lift and tilt the skillet to spread batter. Return to heat; brown on one side only. (Or, cook on an inverted crepe maker according to manufacturer's directions.) Invert pan over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally.

Dessert Crepes: Prepare as above

and add 2 tablespoons sugar.