1 c. milk
3/4 c. unsifted flour
1 tsp. sugar
1/2 tsp. salt
2 tbsp. salad oil
4 eggs
Salad oil

Make batter for crepes the day before and use an egg beater to mix. Refrigerate until next day.

1. Mix all except eggs until smooth, then add eggs and beat until well blended.

2. Slowly heat an 8" skillet on medium heat until a drop of water sizzles.

3. Brush pan with salad oil. Pour 1/2 cup batter and tilt pan to cover entire bottom of pan. Cook until top is dry and bottom is light brown. Turn and cook until other side is light brown.

4. Cook on a rack, then stack with wax paper between crepes. Repeat with rest of batter. Makes 10 to 12 crepes.

5. Fill with spinach cheese sauce.