Crepes can be used for a variety of dishes including appetizers, main courses, and desserts. This basic crepe recipe goes as well with salmon caviar and sour cream, as with fruit preserves topped with whipped cream.
1 cup all-purpose flour
1-1/2 cups milk
1 Tbsp cooking oil
1/4 tsp salt
Combine flour, milk, eggs, oil, and salt in a bowl. Beat with a rotary beater until blended. Heat a lightly greased 6-inch skillet and pour about 2 tablespoons of batter. Lift the skillet, and tilt it to spread the batter evenly. When the edges can be lifted, check the bottom of the crape, and if slightly brown, turn it over to finish cooking. Grease the skillet between crepes. Makes about 16 crepes.