|Milk||1 Cup (16 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
In a small mixing bowl, beat the eggs well; mix in the milk until smooth.
Sift flour, measure, and sift again with the sugar and salt.
Add the dry ingredients to the egg mixture and beat with an electric mixer or rotary beater into a smooth batter.
Set aside in a cool place for at least 1 hour.
Pour about 2 tablespoons batter for each crepe onto a lightly buttered, heated 6 to 8-inch pan over medium heat.
Turn once, baking until golden-brown on both sides.