2 tbsp. flour
1/2 c. milk
2 lg. eggs, separated
1 1/2 tsp. sugar
Salt, if desired
3 tbsp. melted butter in skillet

Beat egg whites until stiff. Beat rest with only 2 tablespoons of the butter. Add whites to milk mixture and gently blend. Cook over moderately low until bottom is golden and top center is set. Invert on a heavy flat plate or cover. Then slide it back into skillet for a few minutes. Cut in quarters.