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1 1/3 c. milk
2 tbsp. oil or butter, melted
1 c. flour
1/2 tsp. salt if desired
In medium bowl, beat eggs slightly. Add remaining ingredients and beat until smooth. Batter may be covered and refrigerated up to 2 hours or cooked immediately. Heat crepe pan or 7-8 inch skillet over medium heat. A few drops of water will bounce when heat is just right. Grease pan lightly. Pour about 3 tablespoons batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn pan. Repeat with remaining batter to make about 14 crepes, stack cooked crepes - fill crepes with desired filling or wrap and refrigerate up to 2 days.
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