Crepes

1 ¼ cup flour
1 pinch salt
3 eggs, beaten
1 ½ cup milk
2 Tbs melted butter

Beat eggs and salt together. Gradually add flour and milk alternating beating until smooth. Beat in melted butter. Let batter stand for one hour in fridge. Pour about 4 tablespoons of batter into lightly buttered /oiled pan. Tip pan to spread batter until it is thin and circular. Cook until dry around the edges. Flip and cook on the other side.

For dessert crepe: add 2 T sugar and ½ tsp lemon juice