1 c. milk
3 eggs, well beaten
3/4 c. flour
1 tbsp. sugar
1/4 tsp. salt

Beat milk into well-beaten eggs. Sift together flour, sugar and salt. Add to milk and egg mixture. Beat with mixer until smooth. Pour about 2 tablespoons batter into lightly buttered 8-inch skillet, preheated over medium heat. Begin at once to rotate pan to spread the batter evenly over the base of pan.

Cook until light brown and turn to cook to light brown. Turn crepes only once. Remove from pan and stack. Repeat, buttering skillet for each crepe. Can be filled with dessert or main course filling.