Crepes

Directions

1. 1
   Beat eggs.
2. 2
   Add milk.
3. 3
   Stir in flour and salt.
4. 4
   Mix well. Refrigerate batter 1 hour to allow flour particles to swell and soften.
5. 5
   Pour 1/8 cup in 6-inch crepe pan or nonstick pan. Quickly tilt pan in all directions so batter covers pan in a thin film.
6. 6
   Flip the crepe when it shakes loose from the pan.
7. 7
   Cook 30 seconds.
8. 8
   This side will only be spotted brown.
9. 9
   This is the side used for the filling.
10. 10
    When cooked, place on a towel to cool. Stack between layers of paper towels or wax paper.
11. 11
    Freeze leftover crepes.