Crepes

Combine flour, milk, eggs, butter and salt. Blend well. Pour a small amount of batter (about 4" [10 cm] across) on to a hot, large (10-12" [25-30 cm]), lightly oiled, flat pan. Quickly lift the pan and tilt it in all directions to spread the batter around until there is no longer any liquid. It should cover the bottom of the pan. Flip when the edges first start to look very slightly brown. Serve warm with whatever filling you like. Preserves are great, as is steak and cheese. They taste great plain, too. [The original calls for bacon grease instead of butter. The grease tastes _so_ much better, but I certainly cannot afford that much cholestorol in my diet anymore. Also, you can prepare these without butter in the batter altogether, but they tend to be a bit more dry.]