4 eggs
1/3 c. melted butter
1 tbsp. sugar
1 tsp. vanilla
1 c. flour
1 c. milk (may need a little extra)
Pinch of salt

Beat eggs. Add melted butter, sugar, vanilla and flour. Beat into eggs. Slowly add milk and your pinch of salt. Consistency should be thicker than heavy cream. This may all be done in the blender.

In a cast-iron frying pan or a Teflon frying pan, heat until almost brown a 1/2 teaspoon of butter. Into this 10 inch pan, add 1/2 cup of batter. Immediately lift pan off of the fire and twist and turn until batter covers the entire bottom surface. Let crepe cook until edges are brown. Loosen edges with spatula and flip crepe. Cook until golden brown. Best when buttered and filled with jam, syrup, cream cheese - or all!