Batter for 32 crepes if using a crepe maker: 24 crepes if using a frying pan.

2 1/3 c. flour
1/2 tsp. salt
5 eggs
1 2/3 c. whole milk
3 tbsp. melted butter
Add 3 tbsp. sugar for dessert crepes

Mix all dry ingredients in a mixing bowl. Gradually blend in eggs and liquids. Then beat at medium high speed for 2 minutes. Refrigerate for 2 hours.

If you do not have a crepe maker, use a round frying pan with a nonstick surface. Grease pan lightly and heat to medium high. Pour in enough batter to cover pan with a thin layer, tilting pan quickly so that the batter spreads evenly. Brown lightly on both sides.

FILLING:

Strawberries (or any fruit) and whipped cream
Diced ham and Cheddar cheese
Cinnamon and sugar sprinkled on lightly buttered crepes

Spoon thick fillings down the center length of crepes and fold both sides so they overlap.

Sprinkle sugar fillings over the entire crepe, fold in half, then in half once more. The quarter fold may be used for thick fillings also in which case the filling is spooned onto the center of the crepe.