Title: Crepes
Categories: Crepes Breakfast
Yield: 16 Crepes

3/4	c	All-purpose flour
3		Eggs
1	c	Milk
3	tb	Butter or margarine, melted
1/2	ts	Salt
2	tb	Vegetable oil

1. Combine all ingredients except oil in blender or food processor container. Cover; process until combined. Cover and refrigerate at least 1 hour.

2. Brush 7" skillet with oil. place over medium heat until hot. Add 3 tablespoons crepe batter, tilting skillet to cover bottom evenly.

3. Cook until golden brown on bottom; turn over. Cook until browned on underside.

4. Stack crepes between waxed paper squares to prevent sticking together. Repeat with remaining batter, oiling skillet occasionally

TIP: Stacked crepes can be placed in plastic bag and refrigerated 2-3 days or frozen up to 1 month. Thaw before using.

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