3 eggs
1 1/2 c. skim milk
1 1/3 c. all-purpose flour
1/2 tsp. salt
2 tsp. vegetable oil
Vegetable cooking spray

Combine first 5 ingredients in container of an electric blender; process 30 seconds. Scrape down sides of blender container with rubber spatula; process an additional 30 seconds or until smooth. Refrigerate batter 1 hour. (This allows flour particles to swell and soften so crepes are light in texture.)

Coat the bottom of a 10-inch crepe pan or non-stick skillet with cooking spray; place pan over medium heat until just hot, not smoking.

Pour about 3 tablespoons batter into pan. Quickly tilt pan in all directions so batter covers pan in a thin film; cook about 1 minute.

Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip the crepe, and cook about 30 seconds on the other side. (This side is rarely more than spotty brown and is the side on which the filling is placed.)

When crepe is done, place on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used, stirring batter occasionally. Yield: 14 (10-inch) crepes.