|Skim milk||3⁄4 Cup (12 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||1 Teaspoon|
|Vegetable cooking spray||1|
Combine egg, milk, flour, salt, and oil in container of an electric blender, process 30 seconds.
Scrape down sides of blender container with rubber spatula, process an additional 30 seconds.
Refrigerate batter 1 hour.
Coat bottom of a 6-inch crepe pan or nonstick skillet with cooking spray; place pan over medium heat until just hot, not smoking.
Pour 2 tablespoons batter into pan.
Quickly tilt pan in all directions so batter covers pan in a thin film, cook about 1 minute.
Lift edge of crepe to test for done-ness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip the crepe, and cook 30 seconds on other side. (This side is usually spotty brown and is the side on which the filling is placed.)
When crepe is done, fold and put plate.