Basic Crepes

Basic Crepes
3/4 cup all purpose flour
dash salt
3 eggs, beaten
2 tbsp. melted butter
3/4 cup milk or buttermilk

Sift flour and salt together. Add eggs and beat with wire whisk until smooth. Add butter and mix thoroughly. Add enough milk until batter has consistency of heavy cream. Let stand 30 minutes, then beat again.
Heat nonstick pan or griddle to medium and brush with butter. Pour in tablespoon of batter to thinly cover the pan. When crepe browns, loosen and flip.
To serve as a dessert, stuff with fresh fruit and roll up. Add dollops of whipped cream, a spoonful of fruit preserves, or fresh fruit puree.
To serve as a light lunch, make crepes slightly larger and fill with favorite stuffing, such as crabmeat or cheese and mushrooms. Serve with chutney and fresh garden salad.
For savory variations, add a cup fresh parsley, dillweed, or finely chopped green onion to the basic crepe batter and blend thoroughly.
To serve as a hearty cold weather meal, make 12 crepes dinner plate size.