1 c. flour
1/8 tsp. salt
1 c. milk
1 tbsp. sugar
1 egg, well beaten
2 tbsp. butter, melted

Mix the dry ingredients together. Combine the liquid ingredients with the dry and beat until smooth. The batter should be the consistency of thin cream.

Grease an 8 inch crepe pan or frying pan lightly with butter and heat until the butter is quite hot, but not burned. Pour or ladle about 1/3 cup or a bit less of the batter into the pan and rotate the pan to spread the batter evenly.

Cook the crepe until it looks firm and is lightly browned at the edges, about one minute, then turn over with a thin spatula or your fingers and cook on the other side for about 30 seconds. Repeat until batter is all used up. Grease the pan with a bit more butter about every other crepe or when the crepes begin to stick. Stack the finished crepes one on top of the other on a platter. Two dozen six inch crepes.