CREPES

2 eggs

1 cup milk

1/2 t. salt

1 cup flour

1 T. sugar

2 T. melted butter

     Blend all ingredients in blender or food processor or with wire whisk.  Cover and refrigerate at least 1 hour before cooking.  To cook:  Heat a 7 inch skillet until moderately hot, then film it with butter, using a pastry brush.  Pour in several T. of batter, then quickly tilt the pan about so that the batter spreads evenly in the thinnest possible layer.  When batter is dry on top, flip to other side and cook about 30 seconds.  Separate crepes with waxed paper after cooling.  Crepes freeze very well stacked and wrapped in foil or plastic with the edges tightly sealed.  Defrost at room temperature before separating them.  Crepes may be filled with creamed meat or vegetable dishes or for breakfast with creamed cottage cheese and pie fillings or fruit syrups.