Crepes - cooking recipe

Ingredients

1 1/3 c. flour, sifted
1 1/4 c. low-fat milk
4 eggs
1/4 tsp. salt
3 Tbsp. corn oil margarine
apricot jam, marmalade or raspberry jam

Preparation

Sift 1 1/3 cups flour into a deep bowl.
Add milk, a little bit at a time until well blended.
Add eggs, salt and melted butter.
Cover with foil and keep refrigerated for at least 12 hours.
Let oil or butter run evenly into ridges of omelet pan. Oil has reached the desired temperature if a drop of water splashes up.
Pour about 1/4 cup of batter into the lower part of tilted pan, then tilt back in opposite direction.
When bottom of crepe is brown, shake pan to loosen the crepe and turn.
Cook very briefly on the other side.