Stewart's French Crepes

2 cups milk

1 1/2 cup flour

Pinch of salt

2 eggs

3 tbsp. oil

1-2 tbsp. sugar

1/3 cup water (optional)

Combine 1 cup milk and 1/2 cup flour in bowl. 

Beat with electric beaters on high.

Add 1/2 cup more flour. Mix well. 

Add additional cup of milk. 

Mix in last 1/2 cup flour. 

Add salt, eggs, and oil.  Blend thoroughly.  Add sugar according to taste preference. (If making savory crepes leave out sugar).  If the batter is too thick add 1/4 cup water.

Cook on stove top in a crepe pan.  Set burner to medium-high.  Prep pan with a generous coating of unsalted butter.  Ladle crepe batter (I use my ladle 3/4 full), onto hot pan.  Tilt pan to spread batter evenly across the pan.  Pry edges from side of pan with rubber spatula as they start to brown and the middle begins to dry out.  Flip.  Cook for an additional 20 to finish cooking.  Remove from pan and place on plate.

For Sweet Crepes - Serve with any fruits, whip cream, peanut butter, Nutella etc.

For Savory Crepes, Serve with eggs, meat, potatoes, vegetables, cheese, etc.