Crepes

Directions

1. 1
   In a medium-size bowl combine the milk, eggs, oil, sugar, nutmeg and salt; mix well with a metal whisk.
2. 2
   Add the flour and whisk again just until blended and no lumps of flour remain; do not overbeat.
3. 3
   Very lightly oil an 8-inch slope-sided crepe pan, then wipe it with a towel until the pan has only enough oil on it to be shiny.
4. 4
   Heat the pan over medium heat about 2 minutes or until a drop of batter sizzles as soon as its dropped in the pan.
5. 5
   Then pick up the pan and slant it away from you.
6. 6
   Pour 2 tablespoons batter into the pan, quickly rolling the batter so it thoroughly coats the bottom and slightly up the sides of the pan; make the crepe as thin as possible.
7. 7
   Cook until the edges and bottom are golden brown, about 30 seconds to 1 minute; brown only one side of the crepe.
8. 8
   Remove the crepe from the pan and place it on a plate to cool, browned side up.
9. 9
   Heat the pan about 15 seconds before cooking the next crepe.
10. 10
    Repeat with remaining batter, re-oiling pan if necessary.
11. 11
    Keep the crepes covered with a damp cloth at room temperature until ready to serve.
12. 12
    They should be used within 2 hours.