Directions

1. In a bowl, sift together the flour, sugar, and salt.
2. In a separate bowl, whisk together the eggs, milk, and oil.
3. Slowly whisk the wet ingredients into the dry until a smooth batter is formed. Let the batter rest in the refrigerator for 1 hour.
4. Pour approximately ¼ cup of batter onto a non-stick omelet pan, tilting the pan to produce a very thin pancake. Cook the crepe on one side for approximately 1 to 2 minutes or until the edges begin to brown. Cook the other side of the crepe for approximately 30 seconds.
5. Cool, stack, and store in the refrigerator until ready to use. You can fill these with sweet or savory fillings. If you would like to use a strawberry filling, combine 2 cups of sliced strawberries and ½ cup sugar, then set them aside.
6. In another bowl combine 8 ounces cream cheese, ½ cup powdered sugar, and ½ teaspoon vanilla. Add the strawberries and combine. This mixture will fill 6 to 8 crepes.
7. Top with whipped cream and strawberries.