Crepes
Serves 6-8
1 1/3 C flour
3 T oil
2 C milk
4 eggs
1 tsp salt
In mixer combine oil, milk, eggs and salt. Mix until well combined. Slowly add flour to egg mixture and combine until there are no lumps. Cover and refrigerate 8 hours or overnight.
Remove cover and whisk until the crepe batter is well mixed - it will have separated while refrigerating. Heat a small, non-stick skillet to medium-high heat. Pour in just enough batter to cover about half the bottom of the pan, tilt the pan until the batter covers the entire bottom. Once the crepe looks dry flip it over and cook the other side for about 30 seconds. Remove crepe from pan and continue cooking until all the batter has been cooked.
Fill crepes with desired fillings such as cream cheese, Nutella, yogurt, or fresh fruit. Roll and enjoy.
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