Crepes - flour

Method

• Combine flour, sugar, eggs, and milk and beat until smooth.
• The resulting batter should be the consistency of thin cream.
• Add oil to the batter and mix lightly.
• Grease an 8 inch crepe pan or frying pan lightly with butter and heat until the butter is quite hot, but not burned.
• Ladle about 1/3 cup or a bit less of the batter into the pan and roate the pan to spread hte batter evenly.
• Cook the crepe until it looks firm and is lightly browned at the edges (about 1 minute).
• Turn crepe over with a thin spatula or your fingers and cook the other side for about 30 seconds.
• Grease the pan with a bit more butter about every other crepe or when crepes begin to stick.
• Repeat until the batter is gone.
• Fill crepes with fruit (sugared or not), yogurt, Nutella, eggs bacon onions salsa, eggs and ham, or whatever else you find suiting.
• For sweet filled crepes, dust folded crepe with a liberal amount of powdered sugar.