1½ c. milk
1 c. flour
2 eggs
1 T. cooking oil
2 T. sugar
In a bowl, combine all ingredients; beat until well-mixed. Heat a lightly greased 6-inch skillet. Spoon in 2 tablespoons of the batter; lift and tilt skillet to spread batter all the way around. Return to heat; brown on one side only (about 30 seconds to 1 minute). Invert pan over paper towels; remove crêpe. Repeat with remaining batter. Fill as desired, then roll up. Can be served with whipped cream or ice cream. Makes about 18 crêpes.
Mary Ellen Wynes, Mt. Pleasant
