Crêpes

3 large eggs

1 cup milk

1/2 cup all-purpose flour

Melted butter for brushing

In a medium bowl, beat the eggs with the milk. Add the flour and whisk until smooth. Strain the batter to remove any lumps.

Preheat a 5 inch crêpe pan or skillet, and brush it lightly with melted butter. Pour about 2 tablespoons batter into the pan and tilt the pan to spread the batter evenly over the bottom of the pan. Cook the crêpe over medium heat until golden brown, about 30 seconds, then turn the crêpe and brown the other side.

Repeat the procedure with the remaining batter, making about 16 crêpes in all. The crêpes can be sealed in plastic wrap and frozen for several weeks.