Crepes (Pillsbury)

4 eggs
1 1/3 Cups milk
2 Tablespoons oil, or melted butter
1 Cup All Purpose flour
1/2 teaspoon salt


In medium bowl, beat eggs slightly.  Add remaining ingredients and beat until smooth.  Batter may be covered and refrigerated up to 2 hours or cooked immediately.  Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375 °F).  A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.  Grease pan lightly.  Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.  When crepe is light brown and set, turn to brown other side.  Remove from pan.  Repeat with remaining batter to make about 14 crepes; stack cooked crepes.  Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.

TIPS:  For Dessert Crepes, add 2 tablespoons sugar.  Fill Crepes with desired fillings.

To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.

(Self-rising flour is not recommended.)