1 c. milk
3/4 c. unsifted flour
1 tsp. sugar
1/2 tsp. salt
2 tbsp. salad oil
4 eggs
Salad oil
Whipped cream (optional)
Strawberries (optional)

Day before, make batter: With rotary beater, beat milk, flour, sugar, salt, and 2 tablespoons oil. Add eggs; beat until blended. Refrigerate, covered, overnight.

Next day, make crepes: Slowly, heat 8 inch skillet over medium heat just until a drop of water sizzles. Brush pan lightly with salad oil. Pour 1/4 cup batter into skillet, tilting pan so batter covers pan completely. Cook until top is dry and bottom lightly browned.

With spatula, turn and brown on other side. Remove to wire rack; cool; stack between squares of waxed paper. Repeat with rest of batter; brush pan with oil each time. Makes 10. Top with fresh strawberries and whipped cream!