Crepes - cooking recipe

Ingredients

3 eggs
1 1/2 c. milk
1 1/3 c. flour
1/4 tsp. salt

Preparation

Beat eggs.
Add milk.
Stir in flour and salt.
Mix well. Refrigerate batter 1 hour to allow flour particles to swell and soften.
Pour 1/8 cup in 6-inch crepe pan or nonstick pan. Quickly tilt pan in all directions so batter covers pan in a thin film.
Flip the crepe when it shakes loose from the pan.
Cook 30 seconds.
This side will only be spotted brown.
This is the side used for the filling.
When cooked, place on a towel to cool. Stack between layers of paper towels or wax paper.
Freeze leftover crepes.