Thomasson, N

Les crepes

4 eggs

1 1/2 cups of milk

2 tbsp margarine or butter

1 cup flour

1/2 tsp salt (optional)

1. In a medium bowl, beat eggs slightly. Add all remaining ingredients, beat until smooth.

2. Heat crepe pan, or 7-8 inch skillet over medium-high heat (375) until hot. Grease pan lightly with oil.

3. Pour small amount (1/4 cup) batter into hot pan until batter covers bottom. Cook until edges start to dry and center is set. If desired, turn to brown the other side. *** Fill with desired filling.

*** At this point, crepes can be wrapped in foil and refrigerated for up to 3 days or frozen for up to 3 months. To thaw, place package of crepes in 300 oven for 10-15 minutes.