1 cup milk
3/4 cup pancake mix
3 eggs
2 tablespoons oil
Combine all ingredients, mixing until smooth. Let stand 5 minutes. Heat 6 to 7 inch crepe pan over medium high heat; grease lightly. For each crepe pour about 2 tablespoons batter (1/2 of a 1/4 cup measure) into hot, prepared pan; immediately tilt pan to coat bottom evenly with thin layer of batter. Cook 45 seconds or until top looks dry. Turn; continue cooking about 20 seconds. Stack crepes between sheets of wax paper. May be frozen up to 3 months. Thaw in refrigerator.