1 1/4 c. flour
2 tbsp. sugar
Pinch salt
3 eggs
1 1/2 c. milk
2 tbsp. butter, melted
1/2 tsp. lemon, rum or brandy extract

Place all ingredients in blender or mixer and beat well. Let stand hour. Place in small skillet, 1 tablespoon butter. When it bubbles. Pour in enough batter to cover bottom of pan. Turn cake as soon as it starts to brown. Turn over several times until well browned. Crepes may be stacked with foil wax paper between and reheated later in sauce.