Chicken Crepes - cooking recipe

Ingredients

1 1/2 c. all-purpose flour
1/2 tsp. salt
3 eggs
1 1/2 c. milk
1/2 c. melted butter or oleo

Preparation

Sift flour and salt.
Combine eggs and milk.
Stir into flour mixture.
Blend in melted butter.
Refrigerate at least 1 hour. Brush bottom of 6 or 7-inch heavy skillet with salad oil.
Place over medium heat until hot, not smoking.
Pour 2 tablespoons batter in pan.
Quickly tilt pan in all directions so batter covers pan (thin film).
Cook about 1 minute.
Flip.
Cook about 30 seconds. Place hot crepe on towel to cool.
Stack crepes between layers of waxed paper.
Yields 30 to 32.