|Skim milk||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon (acceptable)|
|Vegetable oil spray||1|
Beat eggs and blend with all other ingredients until batter is smooth and just thick enough to coat a spoon.
If batter is too thick, add a little more milk.
Cover and let stand at least 1/2 hour.
Heat a 5- or 6-inch frying pan or crepe pan.
Spray lightly with vegetable oil spray.
Pour in just enough batter to form a very thin layer, tilting pan so batter spreads evenly.
Cook on one side; turn and brown on the other side.
Repeat until all batter is used.
As crepes are finished, stack them with a layer of wax paper or foil between each.
Keep them warm if they are to be served immediately, or set them aside and reheat them later.
Crepes may be filled for an entree or for a dessert