1 c. cold water
1/2 tsp. salt
1 c. cold milk
2 c. all-purpose flour
4 lg. eggs
4 tbsp. melted butter

Refrigerate for 2 hours before cooking. Pour approximately 3 tablespoons of batter in hot lightly buttered or oiled 7 inch pan. Tilt and swirl pan until batter covers the bottom of the pan in a thin film. Cook until lightly brown, turn and cook 1/2 minute.