|Milk||1 Cup (16 tbs)|
|Salad oil||1 Tablespoon|
|Unbleached all purpose flour||2⁄3 Cup (10.67 tbs)|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Salad oil||4 Teaspoon|
In a blender or food processor (or with a wire whisk, egg beater, or electric mixer), whirl eggs, milk, the 1 tablespoon oil, flour, sesame seeds, and salt until smooth.
Cover and refrigerate for 1 hour.
Heat a 6 or 7 inch crepe pan or other flat bottomed frying pan over medium heat.
Pour in about 1/4 teaspoon of the remaining 4 teaspoons oil and swirl to coat surface.
When pan is sizzling hot, pour in about 2 tablespoons of the batter all at once, tilting pan so batter flows quickly over entire flat surface.
Cook until surface looks dry and edge is lightly browned.
With a spatula, turn crepe; cook other side until lightly browned.
Repeat with remaining batter, adding a little oil as needed to prevent crepes from sticking.
Stack crepes on a plate as they are completed.
If made ahead, place wax paper between crepes, wrap airtight, and refrigerate for up to 3 days; freeze for longer storage.
Bring crepes to room temperature before separating.
Fill crepes as desired and roll or fold to serve.
Whole Wheat Crepes.
Prepare Sesame Crepes, but substitute 3/4 cup whole wheat flour for flour and sesame seeds.
Cornmeal Soy Crepes.
Prepare Sesame Crepes, but substitute 1/3 cup yellow cornmeal, 1/4 cup unbleached all purpose flour, and 2 tablespoons soy flour or soy powder for flour and sesame seeds.
Stir batter often while preparing crepes.