2 eggs
1/2 tsp. salt
3/4 c. flour
1 c. milk
2 tbsp. salad oil
Butter or oil

Beat eggs, oil and milk together. Chill for 30 minutes. The batter should have the consistency of heavy cream, so add a little milk if necessary. Melt 1 teaspoon of butter or oil in skillet. Pour enough batter into the pan to coat the pan evenly, tilting the pan in a circular motion as you pour. Turn when brown. Add butter to skillet as needed.

Makes a good breakfast. My grandchildren loved these. My brother brought this recipe back from France after the 1st W.W.