4 eggs, beaten
2 c. milk
1 c. flour
3 tbsp. melted butter
2 tsp. sugar (add only for dessert crepes)

Place all ingredients in blender or mixer. Beat well. Let batter stand for 1 hour. Stir well before using. Preheat well seasoned 7 or 8 inch crepe pan or fry pan. Pour in 2 to 3 tablespoons batter after first rubbing the pan with oil. Tilt lightly to distribute batter evenly. When light brown on bottom, turn and lightly brown other side. Place waxed paper between each crepe. May be frozen in airtight containers.

CREPE FILLING:

1 1/2 c. thick white sauce
1 c. shredded or chopped ham
1 c. Swiss cheese
1 pkg. frozen, cooked & drained artichoke hearts
4 green onions (approximately - chop tops & all & saute in butter)
Cayenne & salt to taste

Make sauce using recipe of your choice. Add ham and onion mix. Remove from heat. Add cheese and seasonings and artichoke hearts. Cool in refrigerator until thick. Spoon 2 1/2 teaspoons onto each crepe. Roll, leaving seam on bottom. Brush with melted butter. Sprinkle with more Swiss cheese. Bake at 350 degrees for 30 to 35 minutes. May be frozen.