CREPES No. 1   
  Ingredients :
    3 eggs
    1 ½ cups milk
    1 tablespoon melted butter
    1 ¼ cup all purpose flour
    ¼ teaspoon salt
    2 tablespoons melted butter
    Melted butter for brushing pan
    2 tablespoons sugar (for dessert crêpes)
    Orange juice drops of orange rind (for dessert crêpes)


Blend all ingredients and whirl until smooth. Let batter stand for an hour.

Heat small size skillet and brush bottom with melted butter.

When butter is hot, remove from heat.

Pour about ¼ cup of batter. Tilt and rotate pan quickly to cover the bottom with a thin layer. Pour any excess of batter back to the bowl.

Return pan to heat. Loosen edges of crêpe with a metal spatula. Cook. Turn crêpe, cook and transfer to plate.

Repeat procedure with rest of batter, brushing pan lightly with butter when necessary.

Yields 15 to 24 crêpes, depending size