2 eggs

2 tbsp melted butter

1 1/3 cups milk

1 cup all-purpose flour

1/2 tsp sale

If Using a Blender:
Place ingredients into the blender in the order listed. Cover and blend at high speed 20 to 30 seconds. Scrape down sides of container. Blend a few more seconds. Crepe batter made in a blender may be used immediately or refrigerated until needed. If it thickens on standing, thin to the right consistency with a little milk.

Crepe batter should be thin enought to run freely around the bottom of the crepe pan when it is tilted.

If Not Using a Blender:
Beat eggs, milk and oil with a rotary beater or electric mixer until blended. Gradually add dry ingredients and beat until well mixed and smooth. To be sure that batter is smooth, pour it through a sieve to catch any lumps which may not have dissolved. Refrigerate batter 2 hours before cooking crepes.

To Cook:
2 or 3 tablespoons of batter is usually enough to cover the bottom of a 6 or 7 inch crepe pan. Pour in the batter and quickly tilt the pan so the batter covers the bottom entirely. Crepe is ready to turn when it begins to set and crisp around the edges. Loosen around the edge with a spatula or knife so you have a starting place to pick up the crepe with your fingers then simply flip it over.

Crepes may be stacked on a plate. They will be easier to separate if they are not placed squarely on top of each other.

Comments: Pan is at correct temperature when the batter sizzles slightly when poured into the pan and a crepe will cook on one side in about 1 minute. Crepes should be pale in color, not dark brown

Make a meal by filling with meat and/or vegetables; or a dessert by filling with fruit.