Friday Snack: Crepes

1/3 Cup all-purpose flour
1 ½ Cups milk
2/3 Cup yellow cornmeal
2 Eggs
1 Tablespoon cooking oil
¼ Teaspoon salt

In bowl, combine flour, milk, cornmeal, eggs, oil and salt. Beat till well blended.

Heat a lightly greased six inch skillet. Remove from heat. Spoon in about two tablespoons batter; lift and tilt skillet to spread batter evenly. Return to heat; brown one side only.

Use a spatula to roll the crepe before removing from pan. Voila!