Categories: Cheese/eggs, Appetizers 
      Yield: 16 servings 
  
      4    Eggs                                1 c  Flour 
      1 tb Corn oil                            1 pn Pinch salt 
      1 c  Milk or water                   
  
  Combine oil and eggs in bowl and beat until light and frothy.  Beat in milk 
  or water, then beat in flour and optional salt until well blended. Pour 
  batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until 
  flour absorbs liquid and thickens. Place an 8 or 9 inch pan over medium 
  heat.  Dip a paper towel into some vegetable oil and lightly grease pan. 
  When it is very hot, quickly pour batter into pan, swirl very quickly to 
  cover entire surface and rapidly back excess into pitcher. Shake crepe on 
  to clean tea or paper towel. Cover with plastic wrap or damp towel until 
  ready to use. To freeze: Place wax paper between layers. Wrap well in foil.