On the Menu recipe: Crepes from Crepes & Corks

3 cups milk

2 eggs

1 tablespoon olive oil

1 teaspoon salt

Mix all ingredients together in a bowl until creamy. Heat a lightly oiled griddle to 250 degrees F; pour a thin layer of batter onto the griddle, and tilt the pan with a circular motion so the batter covers the surface.

Cook the crepe for about a minute, until the edge turns golden brown; flip the crepe and cook the other side.

Remove the crepe from the pan and add desired filling; fold over.

Makes about seven to 10 crepes.