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1
In a medium-size bowl combine the milk, eggs, oil, sugar, nutmeg and salt; mix well with a metal whisk.
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2
Add the flour and whisk again just until blended and no lumps of flour remain; do not overbeat.
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3
Very lightly oil an 8-inch slope-sided crepe pan, then wipe it with a towel until the pan has only enough oil on it to be shiny.
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4
Heat the pan over medium heat about 2 minutes or until a drop of batter sizzles as soon as its dropped in the pan.
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5
Then pick up the pan and slant it away from you.
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6
Pour 2 tablespoons batter into the pan, quickly rolling the batter so it thoroughly coats the bottom and slightly up the sides of the pan; make the crepe as thin as possible.
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7
Cook until the edges and bottom are golden brown, about 30 seconds to 1 minute; brown only one side of the crepe.
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8
Remove the crepe from the pan and place it on a plate to cool, browned side up.
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9
Heat the pan about 15 seconds before cooking the next crepe.
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10
Repeat with remaining batter, re-oiling pan if necessary.
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11
Keep the crepes covered with a damp cloth at room temperature until ready to serve.
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12
They should be used within 2 hours.
