|Milk||1⁄4 Cup (4 tbs)|
Beat eggs slightly in a bowl.
Add the milk, flour, and salt; beat until smooth.
Lightly butter a 6-inch skillet.
Heat to moderately hot.
Spoon about 2 tablespoons batter into the skillet and tilt skillet back and forth to spread batter thinly and evenly.
Cook each crepe until lightly browned on one side only.
(The crepes are not turned.) Carefully remove from skillet and place on absorbent paper.
Repeat procedure for remaining batter.
It should not be necessary to grease skillet: for each crepe.