1 1/2 c. flour
1 tsp. sugar
Pinch of salt
3 eggs
1 1/2 c. milk
2 tbsp. oil

Sift dry ingredients together. Slowly add rest of ingredients, beating well. Heat crepe pan, or any 8 inch frying pan. Be sure to coat pan occasionally with butter to prevent sticking. Place approximately 2 tablespoon batter into center of hot pan. Rotate pan to cover bottom completely with batter. Return pan to heat. When crepe is set, about 1 minute, gently turn over with edge of a fork or knife. Cook about 1/2 minute more. Remove to a plate and gently stack crepes on top of each other until batter is completely used. Use crepes in your favorite crepe recipes or serve with maple syrup. Makes 15-20 crepes.