Basic Crepes
INGREDIENTS:
1 cup all-purpose flour
11/2 cups milk
2 eggs
1 tablespoon butter, melted
1/4 teaspoon salt Butter
Combine first 5 ingredients in small mixing bowl; beat with rotary beater or wire whisk until blended. Heat a lightly buttered 6-inch skillet or crepe pan. Remove from heat; spoon in about 2 tablespoons batter. Lift and tilt skillet to spread batter evenly. Return to heat; brown on one side only. To remove, invert pan over paper towel; remove crepe. Repeat with remaining batter, buttering skillet as needed. To freeze, layer crepes between sheets of waxed paper. Wrap with foil; freeze. Crepes can be kept frozen 2 to 4 months. To defrost, remove only number needed. Keep crepes covered with waxed paper; let thaw at room temperature about 1 hour.
Makes 16 to 18 crepes
Submitted by: Karen from Illinois