Crepes

I love breakfast. A lot. In fact, we often have breakfast for dinner. One of my favorite breakfast is crepes. My dad used to make them on special days (and whenever he'd give into my begging), so they always bring back a flood of good memories when I eat them.

Crepes
1 c flour
1 1/2 c milk
2 eggs
2 T sugar
1 T cooking oil
1/2 t salt

Combine everything and beat until smooth. Lightly grease skillet and heat until water sizzles when sprinkled on it. Pour about 2 T of batter onto the skillet and spread around by tilting the pan. Cook one side only. The crepe is done when the top is no longer shiny wet.
Top/stuff with whatever you want. We are fans of cinnamon and sugar. My dad did homemade jam and powdered sugar. Or, if you are in more of a dinner mood, you can stuff it with chicken and veggies and use it like a tortilla.
NOTES
I use the shallowest skillet I have--it seems to help with the spreading. Granted, I still have some ugly crepes, but they still taste good. :)

The heat is the hardest part of making crepes. You don't want the pan too hot, or the bottom burns before the top is done. Too cool and you're waiting forever. I usually put my burner on 3.5 out of 10, but it just takes some practice.

This recipe makes a ton of crepes. I cut it in half, and I get probably around 16 crepes (plenty for 2 people). If you have a ton left over, stack flat with waxed paper in between each crepe and freeze. Thaw at RT for 1 hour.