-----CREPES-----
   2       c            Flour
   2       tb           Sugar
   2       lg           Eggs
   2       c            Milk
   2       tb           Oil, cooking
       Combine the flour, sugar, eggs, and milk and beat
  until smooth. The resulting batter should be the
  consistency of thin cream.
       Add oil to the batter and mix lightly.
       Grease an 8-inch crepe pan or frying pan lightly
  with butter and heat until the butter is quite hot but
  not burned.
       Ladle about 1/3 cup (or a bit less) of the batter
  into the pan and rotate the pan to spread the batter
  evenly.  Cook the crepe until it looks firm and is
  lightly browned at the edges (about 1 minute) then
  turn the crepe over with a thin spatula or your
  fingers and cook the other side for about 30 seconds.
       Grease the pan with a bit more butter about every
  other crepe, or when the crepes begin to stick.
       Repeat until the batter is gone.
       Source: Great Chefs of New Orleans, Tele-record
  Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chef Gunter Preuss, Versailles Restaurant,
  New Orleans