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Crepe Batter (dairy)

Contributed by Eileen Goltz

1/2 cup flour
1 cup milk
1/2 teaspoon salt
4 eggs
5 tablespoons melted butter

Instructions:

Combine flour, milk, salt and eggs in a blender. Blend for 15 seconds. Scrape down sides. Blend again and add butter while blending. Blend 10 seconds.
Cover and let rest 1 hour in refrigerator. When ready to cook, heat and season crepe pan. Pour enough batter onto a hot pan to coat. Pour remaining batter back into the blender pitcher. Cook over medium heat until edges just begin to brown. Use a butter knife or spatula to remove crepe from pan. Flatten and allow to cool slightly before filling. Great sprinkled with sifted powdered sugar, or fill with your favorite fruit or pie filling and topped with whipped cream. Makes 6 to 8 crepes.

>Notes: Crepes have been a favorite in our family for years on Sunday mornings.