1 C milk
2/3 C flour
1 1/2 tsp oil
1 TBSP sugar
1 tsp vanilla
-Mix above ingredients together thoroughly.
-Refrigerate for one hour (I've made this recipe without refrigerating it too and it turned out ok)
-Cook 1/4 C batter in greased non-stick pan to make one crepe. Cook crepe until it is opaque and then flip it over to cook a little bit on the other side.
~I've found about medium to medium low heat works the best. Also when pouring the batter into the pan tilt the pan and pour the batter in from the edge and then swirl it around. This way the batter doesn't puddle in the middle and you'll get a more even crepe.
~This is the dessert crepe recipe. If you're making crepes for a meal, simply leave out the sugar and vanilla.