| 1 | Combine oil and eggs in bowl and beat until light and frothy. |
| 2 | Beat in milk or water, then beat in flour and optional salt until well blended. |
| 3 | Pour batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until flour absorbs liquid and thickens. |
| 4 | Place an 8 or 9 inch pan over medium heat. |
| 5 | Dip a paper towel into some vegetable oil and lightly grease pan. |
| 6 | When it is very hot, quickly pour batter into pan, swirl very quickly to cover entire surface and rapidly back excess into pitcher. |
| 7 | Shake crepe on to clean tea or paper towel. |
| 8 | Cover with plastic wrap or damp towel until ready to use. |
| 9 | To freeze: place wax paper between layers. |
| 10 | Wrap well in foil |
