2 cups flour
2 eggs
2 1/2 cup milk
4 tbsp oil
1/2 teaspoon salt


Blend all ingredients in blender and refrigerate for one hour
Heat oil in crepes pan over low heat
Spray pan with Olive oil
Ladle batter into crepes pan, tilting pan to coat the entire bottom
Turn when bubbles burst (flipped crêpe should be browned, not white)
Set aside and fill as needed

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