Crepes

Crepes (makes approx 15)

3 C milk
2 C flour
4 eggs
2 T oil
1/2 t salt

In a bowl or blender, combine milk, flour, eggs oil and salt. Whisk or blend until well mixed.  Heat a lightly greased skillet. Pour in a scant (little less) 1/4 C of batter into pan and tilt pan in a circle so batter spreads to a larger circle.  Cook for 1 minute or until batter seems almost dry, flip over using spatula or fingers. Cook an additional 30 seconds. Place crepe on a plate and repeat putting parchment between each crepe.Cover with plastic wrap. Place in refrigerator.  Then next morning, fill the crepes with choice of filling (either nutella or biscoff spread) and place the whole tray of crepes in a 200 degree oven until ready to serve.  Top with fruit and cream or whatever else you like! We topped these with bananas and whipped cream!

**I love doing the crepes this way so that we can all eat at once, otherwise I'm at the table by myself and everyone is gone. Plus, I swear they stay warmer longer.
**One other trick, I warm up the filling and put it in a ziplock or a plastic piping bag, cut the corner with scissors and drizzle the filling over half of the crepe, then fold in half and half again.  It's way easier than spreading with a knife!