1 c. milk
2 eggs
1 1/2 tbsp. vegetable oil
1 tsp. sugar
1/4 tsp. nutmeg (optional)
Pinch of salt
3/4 c. plus 1 tbsp. sifted flour

In medium bowl, combine milk, eggs, oil, sugar, nutmeg and salt. Mix well; wire whisk works great. Add flour and whisk until blended and no lumps of flour remain. Do not over beat.

Lightly oil and heat a crepe pan. Wipe pan with paper towel until pan has only enough oil on it to be shiny. Pour 2 tablespoons batter into the pan. Quickly roll batter so it coats bottom of pan and slightly up the sides of pan. (Crepe should be as thin as possible.)

As soon as it sets, you can turn over and very quickly cook other side. Remove from pan to cool. Make sure the pan has resumed to the correct heat before cooking each crepes.

To serve: Thaw 1 package frozen strawberries or slice 1 pint fresh strawberries mixed with 1/4 cup sugar. Place 2 to 3 tablespoons strawberries in each crepe and roll. May be topped with whipping cream or sour cream.

SOMETHING DIFFERENT: Try filling each crepe with a creamed chicken, tuna, or seafood mixture. Makes a great meal.