|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Milk||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|Baking powder||1⁄4 Teaspoon|
Beat all ingredients with hand beater until smooth.
For each crepe, lightly butter 7-inch or 8-inch skillet; heat over medium heat until bubbly.
Pour scant 1/4 cup batter into skillet; rotate skillet until batter covers bottom.
Cook until light brown; turn and cook other side until light brown.
Stack crepes, placing waxed paper between each.
Keep crepes covered to prevent them from drying out.