Easy as 1-2-3!
2 T. oil
1 c. flour
1/2 t. salt
1 1/2 c. milk
Mix all ingredients well, starting with the flour, salt, oil, eggs and last of all, milk. When smooth and fairly liquid (like picture below), let rest for at least 10 minutes.
Cook in greased fry pan on medium high. Pour a very small amount of batter in the pan and then lift the pan and turn round and round to make the batter spread out into a very thin layer. Turn the crepe with a spatula when the edges start turning golden brown.
Fill with the topping of choice and enjoy!
Another favorite topping for crepes that I love is a mushroom sauce. This one goes well with the egg filling.
1 can mushrooms, chopped (Fresh mushrooms could also be used)
2 T. chopped onions
3 T. margarine
Fry above ingredients together until tender.
1/2 can cream of mushroom soup
1/2 t. salt
1/4 t. nutmeg
1/8 t. pepper
Add these four ingredients to the mushroom and onion mixture.
1 c. sour cream
1/3 c. milk
1 t. dry mustard
2 T. parsley
Mix together and add to the mushroom mixture and heat to a boiling point. Cool slightly before serving.
After you've mastered crepes, who knows? Then you can start to master these beautiful dishes: