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Crepes

1 cup all-purpose flour
2 cups milk
2 eggs
1/8 lb (half a stick) butter
pinch of salt

Combine flour, milk, eggs, butter and salt.
Blend well.

Pour a small amount of batter (about 4" [10 cm] across) on to a
hot, large (10-12" [25-30 cm]), lightly oiled, flat pan. Quickly
lift the pan and tilt it in all directions to spread the batter
around until there is no longer any liquid. It should cover the
bottom of the pan. Flip when the edges first start to look very
slightly brown.

Serve warm with whatever filling you like. Preserves are great, as
is steak and cheese. They taste great plain, too.

[The original calls for bacon grease instead of butter. The grease
tastes _so_ much better, but I certainly cannot afford that much
cholestorol in my diet anymore. Also, you can prepare these without
butter in the batter altogether, but they tend to be a bit more
dry.]

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