Crepes

Prep time: 5 minutes Cook time: 5 minutes

1 cup milk

3/4 cups flour

1 tsp. sugar

1/2 tsp. salt

2 Tbsp. salad oil (olive oil works too)

4 eggs

salad oil (or pam)

The day before, make batter. Beat all ingredients except eggs with a rotary beater. Add eggs and beat until blended. Refrigerate, covered, overnight.

The next day, heat an 8 inch skillet over medium heat until a drop of water sizzles. Brush with salad oil or spray with pam. Pour a 1/4 cup of batter into the skillet tilting until it covers the pam completely. Cook until the top is dry and the bottom is lightly browned. Turn and brown on the other side. Remove to wire rack; cool completely. Repeat with rest of batter.

Top with whatever you want. Raspberries, strawberries, whipped cream, chocolate, butterscotch, powdered sugar, etc.