Crepe with Maple Syrup and Brown Sugar

This simple batter is best made the day before and refrigerated.  Great stuffed with hazelnut spread and raspberries.

Ingredients:

• ¾ cup flour
• ¾ cup milk
• 2 tbs sugar
• ½ tsp salt
• 2 tbs vegetable oil
• 2 eggs
• Vegetable oil for frying

Directions:

1. Stir together flour, sugar and salt in a medium bowl.
2. Add milk, oil and eggs.  Mix well until the batter is smooth.  Let rest in refrigerator for at least an hour or ideally overnight.
3. Heat large frying pan on medium-high heat.  Add 1 tsp vegetable oil.  Add ¼ of the crepe batter and swirl plan to create a thin crepe. Cook 1 minute on each side and serve with favorite topping.

Makes 4 crepes.