Crepes

• 1-1/2 cups Milk
• 3 Eggs
• 1 cup Flour
• 1 tablespoon Salad Oil
• 1 teaspoon Vanilla

Mix all ingredients together (preferably in a blender). Let sit for 1 hour at room temperature, or overnight in the refrigerator.

Heat frying pan over medium to medium high heat. Grease pan lightly and wipe out excess butter or oil. Slowly pour about 1/4 to 1/3 of a cup of batter off to one side of the hot pan while tilting it. Swirl the batter to cover the bottom of the pan. Don’t worry about getting the batter perfectly even, just try not to leave any large holes. Let the batter solidify. Flip carefully when batter is dry and sides are starting to peel off the pan. The crepe should be light brown. Cook on the opposite side for less time. This side will only be brown in spots.

We love to fill our crepes with fruits down the center, roll them and cover it with whipped cream. Mmmmm. These can even be stuffed with savory fillings such as curry but you need to omit the vanilla. Enjoy!