|Milk||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Cooking oil||2 Tablespoon|
1. Combine all ingredients. Beat with rotary beater just until smooth. Allow to stand in refrigerator a few minutes for bubbles to break.
2. Heat crepe pan or 9-inch frying pan over medium high heat. Grease pan lightly. Pour a scant 1/4 cup (about 3 tablespoons) batter into pan, quickly tilting pan so batter covers bottom evenly. Cook until edges just begin to brown and top is nearly dry. Turn over and cook other side. Invert pan over plate so crepe falls out of pan. Continue cooking crepes, stacking one atop another with most attractive side down. If not using immediately, cover with plastic wrap to prevent drying.