Crepes(French Pancakes)

• 1/2 c. milk
• 2 eggs
• 1 tsp. salad oil
• confectioners sugar
• 1/4 c. flour
• salt
• raspberry preserves

1. In small bowl combine milk, flour, eggs, a sprinkle of salt and oil.
2. Beat until smooth and lumps are gone.
3. Brush small skillet lightly with salad oil.
4. Heat skillet over medium heat.
5. You can tell when skillet is hot enough by sprinkling a little cold water on it.
6. If water sizzles and rolls off pan it's ready.
7. Remove skillet from heat.
8. Pour in a little batter (about 2 tablespoons); tilt pan so batter covers the bottom evenly.
9. Cook over medium heat for 3 or 4 minutes, or until richly browned on underside.
10. Check the color by lifting with spatula.
11. Turn over crepe with spatula. Cook another minute or two, to brown on the other side lightly. Turn out onto serving platter.
12. Spread with raspberry preserves. Fold in half, then in half again, like a handkerchief.
13. Sprinkle with some confectioners sugar.
14. Serve at once, or keep warm in a low oven (set at 300u0b0) while you're making the others.
15. You can make 7 more crepes with the remaining batter.
16. Brush the pan with oil and heat it again before making each one.
17. Before serving, sprinkle each pancake with sugar again.

milk, eggs, salad oil, confectioners sugar, flour, salt, raspberry preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=224179 (may not work)