Crepes

Combine flour, sugar, eggs, and milk and beat until smooth.

The resulting batter should be the consistency of thin cream.

Add oil to the batter and mix lightly.

Grease an 8 inch crepe pan or frying pan lightly with butter and heat until the butter is quite hot, but not burned.

Ladle about 1/3 cup or a bit less of the batter into the pan and roate the pan to spread hte batter evenly.

Cook the crepe until it looks firm and is lightly browned at the edges (about 1 minute).

Turn crepe over with a thin spatula or your fingers and cook the other side for about 30 seconds.

Grease the pan with a bit more butter about every other crepe or when crepes begin to stick.

Repeat until the batter is gone.

Fill crepes with fruit (sugared or not), yogurt, Nutella, eggs bacon onions salsa, eggs and ham, or whatever else you find suiting.

For sweet filled crepes, dust folded crepe with a liberal amount of powdered sugar.