Crepes

Directions

1. 1
   Sift 1 1/3 cups flour into a deep bowl.
2. 2
   Add milk, a little bit at a time until well blended.
3. 3
   Add eggs, salt and melted butter.
4. 4
   Cover with foil and keep refrigerated for at least 12 hours.
5. 5
   Let oil or butter run evenly into ridges of omelet pan. Oil has reached the desired temperature if a drop of water splashes up.
6. 6
   Pour about 1/4 cup of batter into the lower part of tilted pan, then tilt back in opposite direction.
7. 7
   When bottom of crepe is brown, shake pan to loosen the crepe and turn.
8. 8
   Cook very briefly on the other side.