Crepes

4 eggs
1-1/2 c. milk
2 teaspoons melted butter
1 c. all-purpose flour
1/2 teaspoon salt


Combine eggs, milk, melted butter, flour and salt. Beat until smooth. Heat a small of sweet butter or vegetable shortening in a skillet. Pour 2 tablespoons batter on to hot skillet, tipping to spread batter thinly. Pancakes will be 5-6 inches in diameter. When underside of pancake is lightly browned turn over and brown the other side. Stack pancakes between wax paper or sprinkle with cinnamon and sugar, roll pancake up and serve.

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