Crepes

 2/3 cup flour

1/2 tsp salt

2 large eggs

1 cup milk

In a bowl add the flour, salt, beaten eggs, and slowly add the milk.  Use be a thin pancake consistency.  Heat a skillet to medium heat with 1/2 Tsp butter.  Pour in 1/4 cup batter and tilt the pan to cover the entire bottom of the pan.  Cook side and then flip to cook the other side. Should be golden brown on each side.  Butter the pan inbetween each crepe.  Makes 5 large or 10 small.

Serve with nutella, strawberries with whipped cream.  Can fold into thirds or into fourth (like a triangle)

Recipe:  stay at home chef