Basic Crêpes

Crêpes are one of France's wonderful creations. They are similar to pancakes but very thin, and can be both savory or sweet. I usually prefer mine sweet. Crêpes have a mild flavor, but that is so you can fill them with other things. They have a tender and chewy texture. Have fun experimenting with your crêpe fillings! Makes  10-15 crêpes.
Ingredients:
1 1/2 Cups milk. I've used fat-free milk and didn't have any problems
1 Cup all-purpose flour. Buckwheat flour is commonly used for savory crêpes, but all-purpose is fine.
2 Large eggs
1 Tablespoon oil, such as vegetable or canola oil.
2 Tablespoons granulated sugar (if making sweet crepes.)
pinch of table salt

1. Put all the ingredients into a blender or food processor. Blend until smooth. You can use a hand mixer but the batter won't be near as smooth. Refrigerate for 30 minutes or up to an hour.  
2. Heat a 10-inch nonstick pan on medium-high heat. I learned that for me, the first crepe always turns out terrible, so only use 2 Tablespoons of the batter for the first crêpe.  Pour the 2 Tablespoons or batter into the pan and quickly shake your skillet back and forth until the batter covers most of the the skillet. 
3. Let cook for a 1-2 minutes then carefully remove the crêpe using a rubber spatula and flip. Cook for 30 seconds, remove, then throw away or eat it.
4. Repeat that process but use 3-4 Tablespoons of the batter since there is no need to dispose of the crêpes after the first one. Don't worry if your crêpes do not look beautiful in the beginning. It takes practice to make them look nice.

From Better Homes and Gardens New Cookbook