Yield: 20-24 crepes

1 1/2 c. milk
2 tbsp. vegetable oil
3 eggs
1 1/2 c. flour
1/8 tsp. salt

In large mixer, beat eggs on medium speed. Gradually add dry ingredients alternately with milk and oil. Beat until smooth. Batter can be used immediately or held, covered, in refrigerator until ready to use (up to 3 days). Stir before using.

After cooking, store stacked crepes in refrigerator tightly wrapped (up to 1 week). If for longer than one week, stack and store in freezer wrap or bags, then freeze.

(I use small squares of wax paper between crepes to keep them from sticking.)