Vive La France! Here's a dinner in honor of all the many crepes we ate while in Paris in '06.
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil
In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Dinner crepe filling: Avocado, Mozzerella and Roma Tomatoes
Dessert crepe filling: Nutella and Bananas