2 eggs
1/2 c. flour
2/3 c. milk
1 tbsp. sugar
Pam spray to spray between frying crepes

Combine all ingredients and blend for about one minute in blender, or beat with an electric mixer, egg beater to wire whisk until batter is smooth.

To cook the crepes, heat any small skillet to hot and spray with oil to prevent sticking. Pour 2 tablespoons or so, of batter in the skillet and spread into a circle by lifting and turning skillet, to make a thin pancake. Cook until the top is dry and the bottom is nicely browned. This only takes a minute or two in your hot skillet. Remove crepe and stack between waxed paper so as not to stick. You don't have to turn crepes, the white side is where the filling is placed and it is rolled to the inside leaving the nicely browned side exposed to view.

Hint: Crepe batter is perfect when it coats a spoon, if it doesn't, add a bit more flour.

FILLINGS:

Use about 4 c. flour
1/2 c. water

Cook for about 5 minutes.

Add:

1 tbsp. cornstarch (mix with a bit of water)
1/4 c. sugar
1/4 stick butter

Cook for additional time until it becomes like preserves probably another few minutes. Finally, add a bit of apricot or peach brandy.

I usually make peach and apple. To the apple I also add cinnamon. It's great.