Crêpes

Ingredients:

1 cup flour

¼ tsp salt

¼ cup sugar

¼ cup oil

1 egg

1 cup milk

and a couple teaspoons of vanilla

Mix all of the dry ingredients together first, then mix in the oil, then add about a third of the milk and mix that as well as you can with a wire whisk if by hand or by mixer. After the third of the milk, slowly (To avoid lumps) add the rest of the milk. Add the egg, the vanilla, and there's your batter.

(If the pan is nonstick, not much butter will be needed. Otherwise it will make for greasy crepes.)

In large, sizzling hot, shallow pan, pour about a 1/2-3/4 cup of the batter and swirl around to coat the bottom and a bit of the edge, and swirl it around until it coats the bottom evenly. 

When the edges start to get brown and the crepe is no longer liquid, peel it up by one edge and flip it over. It will be hot, so do it carefully. 

A fork may assist you in the peeling of the crepe. 

These crepes are very desserty crepes- please don't try to put meat in them.  You will confuse the crap out of your tastebuds.