Crepes

1 1/3 cup milk
2/3 cup cornstarch
2 eggs
2 T olive oil or melted butter
pinch of salt
1 T sugar
1 t. vanilla

1. Whisk together all ingredients until smooth.
2. Pam a small nonstick frying pan. Heat pan over medium-high heat.
3. Pour batter in pan, enough to cover pan with a thin layer of batter. Swirl the batter around the pan until the batter starts to solidify and can't be swirled any longer. (I try to swirl thicker around the outer border of batter to make turning easier later on.)
4. Cook until edges appear light golden brown (20-40 seconds).
5. Quickly and carefully flip the crepe and cook an additional 15-20 seconds.
6. Repeat until all batter is used. (My recipe made approximately 15 8" crepes.) Spray pan with pam as needed to prevent crepes from sticking.
7. Serve with your favorite toppings. We enjoyed fresh strawberries, powdered sugar, and whipped cream. You could also use any fresh fruit, cream cheese, jams/fruit sacues, scrambled eggs, ham, cheese, etc.

This recipe is a combination of my grandma's Swedish pancake recipe (not GF) and Gluten Free Easy Crepes found here: http://glutenfree.wordpress.com/2008/07/24/gluten-free-and-easy-crepes/