|Milk||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
|Flour||2 1⁄2 Cup (40 tbs)|
Set aside for 1 hour.
Heat a 7" crepe pan.
Coat the pan lightly with butter.
Cover the bottom of the pan with 3 TBS. of the crepe batter.
Swirl and tilt the pan to distribute the batter evenly.
When the bottom of the crepe is lightly browned, turn and brown
the other side.
Stack the finished crepes on a plate.