1 c. flour
1 1/2 c. milk
2 eggs
1/8 tsp. salt
2 tbsp. sugar
1 tbsp. cooking oil

If you make main dish crepes, eliminate the sugar.

In bowl, combine flour, milk, eggs, sugar, oil, and salt; beat with a rotary beater until blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 4 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on both sides. Invert pan over paper towel; remove crepe. Repeat to make about 10 to 12 crepes, greasing skillet.

FILLING:

Heat canned apple or cherry pie filling. Spoon down the center of each crepe, a heaping 2 tablespoons portion of either filling. Fold crepe, overlapping both sides to center. Sprinkle with sifted powdered sugar and dot with whipped cream. Makes 10 to 12 crepes.