2 Tbs oil
3 Tbs sugar (don't add the sugar if you are making savory crepes)
1 cup flour
1 1/3 cups milk
Combine the dry ingredients together with a whisk so the sugar is evenly distributed. Add the wet ingredients together in a 2 cup measuring cup and mix them until the eggs are well distributed then add the wet ingredients to the dry. Whisk together until there are no lumps.
Add about 2 tsp of butter to a skillet and let it melt at about medium heat, then add about 1/4 cup of the batter to the bottom of the skillet and let it cook for like 30 seconds until you can put a spatula under the crepe and flip it over. Flip it over and let it cook on that side for another about 20 seconds. I knew they were done when they were slightly browned.
Now... about the fillings: we put some Reddi-Whip and diced up strawberries in some, Nutella was also delicious. I also know that other good topping ideas are: lightly brushed with butter and sprinkled with sugar and/or cinnamon, or a drizzle of syrup or jam. Just experiment!
*A delicious savory chicken mushroom crepe with asparagus is next on the list... so stay tuned!*