Mix in the chopped parlsey. Allow the crepe batter to rest for 10 minutes. Heat a 12-inch non-stick pan over medium heat. Brush with oil. Pour approximately one-half cup of the crepe batter into the pan and swirl the pan to coat the bottom. Pour excess batter back into the batter bowl. Cook crepe on one side for approximately one minute. Turn and cook for one minute on the other side. Remove crepe to a plate. Repeat process to make three crepes. There should be enough batter to make one extra crepe if one of your efforts fails. Dont worry, even professional chefs often throw away the first crepe. Adjust the thickness of the batter with a little extra milk to thin or flour to thicken it. Crepes can be made a day in advance and kept covered in the refrigerator until ready to use.