1 c. all-purpose flour
1/8 tsp. salt
3 eggs
1 1/2 c. whole milk
2 tbsp. melted butter or oil

Sift flour and salt. Add eggs one at a time, beating thoroughly. Gradually add milk until blended. Add melted butter or oil until smooth. Let batter rest for 1 hour.

Using a small ladle, spoon batter onto a slightly greased heated pan. Brown one side; turn and brown the other side. Theses are meant to be very very thin; therefore, they cook quickly. They should only be about 4-5 inches in diameter.

These can be used for dessert crepes as well as entrees.