Crepes Recipe

Mix egg, milk, flour, salt, and oil. Refrigerate batter 1 hour. Coat bottom of an 8-inch pan nonstick pan with cooking spray. Place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan. Quickly tilt pan in all directions so batter covers pan in a thin film; cook 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip the crepe, cook 30 seconds on the other side. Stack finished crepes between layers of waxed paper to prevent sticking. Repeat until all batter is used. Makes 10 crepes.