| 1 | Beat eggs until light. |
| 2 | Gradually add milk and flour alternately, beating until smooth. |
| 3 | Beat in salt, sugar and butter. |
| 4 | Cover batter and chill at least 1 hour or overnight. |
| 5 | Heat a lightly greased crepe pan or frying pan. |
| 6 | Remove from heat. |
| 7 | Spoon in about 2 - 3 tablespoons of batter. |
| 8 | Return to heat. |
| 9 | Brown lightly then turn and brown the other side. |
| 10 | Keep cooked crepes covered and warm if using immediately or cool completely then stack with waxed paper and refrigerate or freeze. |
| 11 | Note: batter may also be used immediately after mixing |
