|All purpose flour||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter||3 Tablespoon, melted|
|Vegetable oil||2 Tablespoon|
Combine all ingredients except oil in blender or food processor container.
Cover; process until combined.
Cover and refrigerate at least 1 hour.
Brush 7-inch skillet with oil.
Place over medium heat until hot.
Add 3 tablespoons crepe batter, tilting skillet to cover bottom evenly.
Cook until golden brown on bottom; turn over.
Cook until browned on underside.
Stack crepes between waxed paper squares to prevent sticking together.
Repeat with remaining batter, oiling skillet occasionally.