Crepes by Ina Shea

Mix:

2 c. milk

2 eggs

1 T oil

1/2 c. water

in a blender. Add

1 c. flour

pinch salt

pinch nutmeg

and mix further, scraping down the sides as needed. Don't overmix.

Cook in a lightly oiled/buttered 8" cast iron pan, using 1/3c per crepe. Flip into a similarly lightly oiled 10" cast iron pan once batter is matte rather than shiny, and edges begin to lift from pan.

Makes about 8 crepes.