Pamela's Crepes

1 cup Pamela's Baking & Pancake Mix
1-1/3 cup water
1 egg (large)
1 tablespoon oil

Mix all ingredients together. Batter will be very thin. Preheat crepe pan or a round 12" pan (low to medium/low heat). Pre-grease skillet before baking each crepe. Pour 1/4 cup of batter into skillet and quickly rotate pan in circular motion to disperse the batter into a thin, even coat. Air holes will appear, do not try to fill them in. When edges start to brown, lift edges of crepe with spatula, then flip. Remove crepe and place flat on parchment or wax paper. Use a paper liner in between crepes when stacking while continuing to cook additional crepes. Keep crepes covered to prevent drying out. Fill with favorite fillings, roll and serve.

Yield: approximately 9, 7-inch crepes.