1 c. flour
1 1/2 c. milk
2 eggs
1 tbsp. oil
1/4 tsp. salt (optional)

In a bowl combine flour, milk, eggs, oil and salt. Beat with mixer until smooth. Heat a lightly greased 6 inch skillet. Spoon in about 2 tablespoons of batter. Lift and tilt skillet to spread batter evenly. Return to heat and cook about 1 minute. When crepe is lightly brown on bottom invert pan and let crepe slide out onto plate. Spread brown sugar on crepe and roll up like a jelly roll and enjoy.

I was born and raised in Canada and we had crepes every Sunday morning after Church services. It was a shock to learn when I moved to this country, that Americans did not know what crepes were, and their version was a fat, thick pancake.