2 eggs (or 4 egg whites or egg substitute equivalent to 2 eggs)
1 c. skim milk
1 c. flour
1 tbsp. vegetable oil

Beat the eggs and blend with all other ingredients until batter is smooth and just thick enough to coat a spoon. If batter is too thick, add a little more milk. Cover and let stand at least 1/2 hour.

Heat a 5 or 6-inch frying pan or crepe pan. Oil lightly. Pour in just enough batter to form a very thin layer, tilting pan so batter spreads evenly. Cook on one side, turn and brown on the other side.

Repeat until all batter is used. As crepes are finished, stack them with a layer of waxed paper or foil between each. Keep warm if you are serving them immediately, or set them aside and reheat later. Fill with fresh strawberries as desired.