4 eggs
2 c. flour
2 1/4 c. milk
1/4 c. melted butter

Mixer or whisk method: In medium bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with an electric mixer or whisk until smooth. Beat in melted butter.

Blender method: Combine ingredients in blender jar; blend for about 1 minute. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.

Both methods: Refrigerate batter at least 1 hour. Cook on upside- down crepe griddle or in traditional pan. Makes about 32-36 crepes.