3 eggs
1 tsp. salt
3 tbsp. sugar
1 1/3 c. flour
1 1/2 c. cold water
3/4 c. evaporated milk OR light cream

Lightly beat eggs. Add and beat salt and sugar. Add alternately the flour and water. Beating constantly, add milk-cream. Let batter stand at least 1/2 hour; beat again. Use 1/4 cup per cake. Bake on hot, lightly greased griddle, turning to brown delicately on both sides. Roll up into tubes. Serve hot with syrup (maple).