- 2 eggs
- Few shakes salt
- 1/2 C. flour
- 3/4 C. milk (whole, low or non fat)
- Butter or margarine to grease the pan
Beat 2 eggs well and combine with salt and flour. Mix to a creamy consistency. Add milk gradually and keep mixing so batter does not lump. If lumpy, strain after mixing. Put aside or refrigerate. (May be prepared a day or two in advance and kept in the refrigerator until ready to use. If you do this, bring it back to room temperature before starting to make the crepes.) Also, mix well before starting and as you are making the crepes as the mixture tends to separate slightly.