4 eggs
1 c. milk
3/4 c. all purpose flour
2 tbsp. sugar
Dash of salt
butter

Beat eggs until foamy and well blended. Beat in milk. Gradually beat in flour until batter is the consistency of heavy cream. Add salt and sugar. Allow batter to stand 1 hour. Lightly butter the bottom of a 6" skillet, spoon 2 tablespoons of batter in heated skillet. Rotate pan quickly to spread batter over entire bottom of pan. Fry over medium heat until edges are brown. Brown on other side. Stack crepes between wax paper.

Fill crepes with your choice: i.e. fresh strawberries, jam, cottage cheese, cream cheese-sour cream mixture or seafood. For sweet crepes with jam or fruit, top with whipped cream and/or melted chocolate. Makes 24 (6") crepes.