2 c. flour
1 tsp. salt
6 eggs
2 1/2 c. milk (1 c. cream)
2 tsp. sugar
1/2 tsp. baking powder

With wire whip, make paste of all ingredients except milk. Have crepe pan heated until beads of water dance on hot surface of pan. Add milk. Blend well. Mixture will be very watery. We use a little less than 1/4 cup for each crepe... it will depend on size of your crepe pan.

These crepes were filled with fruit (thickened) cooked in brandy and butter and topped with whipped cream.