Basic crepes

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Basic Crepes
  Categories: Breads
       Yield: 16 servings
  
       1 c  All-purpose flour
     1/4 ts Salt
   1 1/4 c  Milk
       2    Eggs
       2 tb Butter or margarine; melted
            Vegetable oil
  
   Recipe by: Southern Living
   Preparation Time: 0:20
   Combine all-purpose flour, salt, and milk, beating at
   medium speed of an electric mixer until smooth.  Add eggs,
   and beat well; stir in melted butter.  Refrigerate batter 1
   hour.  (This allows flour particles to swell and soften so
   crepes will be light in texture.) Brush bottom of a 6-inch
   crepe pan or heavy skillet lightly with oil; place crepe
   pan over medium heat until just hot, but not smoking. Pour
   2 tablespoons batter into pan; quickly tilt pan in all
   directions so batter covers pan with a thin film.  Cook
   about 1 minute. Lift edge of crepe to test for doneness.
   Crepe is ready for flipping when it can be shaken loose
   from pan.  Flip crepe, and cook about 30 seconds on other
   side.  (This side of the crepe is usually spotty brown and
   is the side on which the filling is placed.) Place crepes
   on a towel, and allow to cool.  Repeat until all batter is
   used.  Stack crepes between layers of wax paper to prevent
   sticking.  Yield:  16 (6-inch) crepes.
   
   NOTE:  Use this Basic Crepe recipe to make Florentine Crepe
   Pie or any other recipe that calls for crepes. When you
   have crepes left over, stack them between layers of wax
   paper, place them in a freezer bag, and freeze up to 1
   month.  Take out just what you need for an impromtu entree
   or dessert.
  
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