2 eggs 1/2 c flour 1/2 c milk 1/4 t salt 2 T melted butter
Beat eggs. Add flour, milk and salt. Brush bottom of skillet with butter and set over medium heat. Skillet is ready when drop of water sizzles in pan. Pour @2T of batter in pan; quickly lift from heat and swirl to turn batter all over bottom of pan in a thin film (pour any loose batter back into bowl). Return to heat @ 1 minute until bottom of crepe is brown. Loosen with spatula and flip. Brown for 1/2 minute and cool on parchment or waxed paper (layering crepes with paper in between). Repeat, buttering skillet occasionally.