Instructions
1. Combine the flour, salt, and milk and beat until smooth (you can do this in a blender if you like, but do not overblend). Beat or blend in the eggs and stir in the melted and cooled butter or oil. If time allows, refrigerate for an hour and beat again.

2. Place a small non-stick skillet with shallow sides over medium heat. When a drop of water skitters across the surface before evaporating, add 1/2 teaspoon of butter. Ladle about 1 tablespoon of batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour excess batter back into the bowl.

3. The batter will dry before your eyes. When the top is no longer liquid, less than a minute, turn the crepe and cook the other side for about 15 seconds. The crepe should brown only very slightly and not become at all crisp.

4. Repeat the process, adding butter to the skillet as necessary (if you use a non-stick skillet, you won't need any at all), and adjusting the heat as needed.

5. For filled sweet crepes: As you finish cooking each crepe, place 1-2 tablespoons of filling in the center then fold into quarters. When they are all done, arrange them on a greased (preferably with butter) oven- proof platter. Dot with butter and sprinkle with sugar and cinnamon (optional). Heat in a 400 degree oven for 10 minutes, then serve.

These freeze well, and can be defrosted in a few seconds in the microwave.


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Yields: 12 Servings
     How to Cook Everything, page 750

notes:  Use with "Tempting Cheese Crepes" and "Strawberry Banana Topping", both in this collection.

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