1 c. flour
1/4 c. sugar
1/4 tsp. salt
3 eggs
1 c. milk
3 tbsp. melted butter
1/2 tsp. vanilla (opt.)

Sift flour, sugar and salt. Beat eggs and milk. Add melted butter and vanilla. Combine egg mixture with dry ingredients and beat with rotary beater until smooth. Heat skillet moderately hot. Pour in just enough batter to cover bottom. Immediately tilt skillet back and forth to spread batter thinly and evenly. Cook each crepe over medium heat until light brown on bottom and firm to touch on top. Loosen edges with spatula. Turn and brown second side. It should be unnecessary to grease skillet for each crepe. Crepes may be folded in quarters or rolled, placed on a hot platter and kept warm in the oven. Leftover batter can be refrigerated and used later. Makes 16 to 18 crepes.

CREPES SUZETTE:

Cream 6 tablespoons butter and 3 tablespoons orange juice. Gradually add 6 tablespoons powdered sugar; set aside.

Rub 6 cubes sugar over 1 lemon peel and 1 orange peel until flavorful oils are absorbed. Dissolve in 1/2 cup orange juice. Then cream 1/2 cup butter and 2 tablespoons powdered sugar. Melt in large skillet, add sweetened juice mixture. Cook until mixture is reduced. Spread crepes with sweetened butter, roll or fold in quarters, add crepes to juice mixture, a few at a time, until all have absorbed some of the sauce and are well heated.

OTHER FILLING SUGGESTIONS:

Hamburger
Ham
Cheese
Chicken
Shrimp
Scrambled eggs
Corned beef
Mushrooms
Vegetables
Ice cream
Butter and sugar
Jam
Fruit
Pie fillings