Kay Hillje
1 c. flour
2 T. sugar
¼ t. salt
1 c. low fat/skim milk
4 eggs
2 t. butter, melted
Nonstick cooking spray
Combine flour, sugar, salt, milk, eggs, and butter. Whisk briskly or mix in blender until smooth. Spray 10 inch skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons of mixture into skillet, tilting pan to coat evenly. Cook 1-2 minutes until lightly spotted. Place on wax paper. Line wax paper between each crepe. Can be refrigerated up to 1 wk or frozen up to 2 months. Thaw in refrigerator. Can be filled with sweet or savory fillings. Anything you can dream up. I like them with chicken, cheese, or fruit fillings.