Crepes

Ingredients:

• 1.5 cups of milk
  
• 1 cup all-purpose flour
• 2 eggs
• 1 tablespoon cooking oil
  

In a bowl, mix milk, flour, eggs, oil and a pinch of salt.  Heat up and grease a 6-inch skillet.  I used about 1/4 cup per crepe, but you just want it to cover the bottom of skillet.  Tilt the skillet so the bottom is well covered.  Cook until batter is dry, about 2 minutes.  No need to cook

other side, just flip it onto your plate.  When I made it, I tripled the recipe. You can always store the leftovers in the freezer, with wax paper between the crepes.  It does take a little time to make all the crepes, especially if you only have one skillet, which is why I make so many extra and freeze them.  

These are really good with Dulce de Leche spread on top and then rolled.  YUMMY!