3 eggs
1 1/2 c. milk
2 tbsp. butter or oil, melted and cooled
1 1/2 c. flour
1 tsp. sugar
1/8 tsp. salt
Oil or butter for cooking

In blender, put eggs, milk, and butter; blend. Add flour, sugar, and salt. Blend until mixture is smooth. Scrape down sides with spatula if necessary. Heat 5 or 6 inch skillet. Brush with oil. When skillet is hot but not smoking, lift off heat and pour in 1 1/2 to 2 tablespoons of batter. Swirl quickly to cover bottom of skillet. Return pan to heat for about 1 minute. Turn it and cook reverse side for about half a minute. Continue the process until all batter is cooked. Turn crepes out on a clean towel or paper towels. If they are to be used immediately, stack on a plate and keep warm in a low oven. If they are to be held, stack with a waxed paper between each after they have cooled and cover. If they are to be frozen, wrap stack in foil and freeze immediately. Yield: 28 to 32 (5 inch) crepes or 16 to 20 (6 inch) crepes. These are very easy to make and are recommended to the novice.