Crêpes

1 ⅛ c. sifted flour
3 eggs
⅛ tsp. salt
1 1/2 c. milk
2 T. vegetable oil
1 T. sugar
butter

Sift flour into bowl. Beat together eggs, salt, milk, and sugar; mix in oil. Chill 1 hour. Batter should be consistency of heavy cream. Melt a little butter in a 6-inch skillet until it sizzles. Pour enough batter into skillet to just cover the bottom, rotating the pan as you pour. Bake until delicately browned on both sides. Stack with foll or waxed paper between each crêpe. Refrigerate until ready to use. Makes about 18.

Betty Nevins

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.