1 c. plus 2 tbsp. all-purpose flour
1 1/2 c. milk
3 eggs
1 tbsp. butter, melted
1/8 tsp. salt
Vegetable oil

Combine all ingredients except vegetable oil in container of electric blender; process until smooth. Refrigerate batter 1 to 2 hours.

Brush the bottom of a 6 inch crepe pan or heavy skillet with vegetable oil; place pan over medium heat until oil is just hot, not smoking.

Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so that batter covers the pan in a thin film. Cook about 1 minute.

Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from the pan. Flip the crepe and cook about 30 seconds on the other side. (This side is rarely more than spotty brown and is the side on which the filling is placed.) Place on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used. Yield: 16 crepes.