1 c bisquick
3/4 c milk
mix well. will be runny.
on well seasoned griddle or non-stick skillet, on medium heat, pour about 1/3 c. batter at a time then swirl pan to allow the crepe to be very thin. when edges start to curl, flip, then slide onto plate to cool
crepes will be about 1/2 the thickness of a thin pancake and can be rolled with a variety of fillings. we use meat and potatoes
to fill them for supper, and fruit to fill them for breakfast.
i also have to double or triple the recipe, but i usually only put one egg instead of two for each recipe.