Crepes

2 C. milk
4 eggs
3 T. oil
1 1/2 C. flour
1/4 C. sugar
1 tsp. salt

Blend all ingredients in a blender. Yields 1 quart of batter, about 20 8in. crepes.
Fill with whatever you like. Yogurt, fruit, whipping cream, then sprinkle with powdered sugar.

Folding suggestions: cigar roll, fold in half, in fourths, make a pouch.

Helpful tips:
- always use non-stick pan
- use cooking spray between each crepe
- they don't have to be cooked on each side. The crepe is cooked when the top surface is dry and no longer shiny.
- when done loosen edge of crepe and it should easily fall onto a rack to cool.
- cool each crepe before stacking so that they don't stick together.
- crepes freeze well; just wrap tightly.