Ingredients

2/3 C. milk
2 medium eggs
1-1/2 tsp. vegetable oil
1/2 C. all purpose flour

Cooking Instructions

Combine milk, eggs and 1 tsp. vegetable oil in mixing bowl. Beat with rotary beater or mixer until well blended. Add flour; continue to beat until mixed. Allow to stand about 1 hour. Brush a crepe pan with a little of the remaining oil. Heat pan over medium heat until water dropped on surface dances. Pour 1/4 C. batter into pan all at once, lifting pan off heat and turning until batter coats all surfaces evenly. Hold over heat, continuing to rotate, and flip crepe over, cooking on either side 15 seconds. Slide crepe out of pan onto wax paper. Repeat until all batter is cooked. Place each cooked crepe between layers of wax paper. Well wrapped crepes can be stored in the refrigerator for 2 days ,or in the freezer up to 3 months.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: