| 1-1/3 | C | all-purpose flour |
| 1/4 | tsp. | salt |
| 4 | eggs | |
| 1-1/2 | C | milk |
| 1/4 | C | butter, melted |
In bowl, whisk flour with salt. In small bowl, whisk together eggs, milk and 2 tbsp. of the melted butter; whisk into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain through fine sieve into bowl.
Heat 8-inch crepe pan or non stick skillet over medium heat; brush with some of the remaining butter. For each crepe, pour scant 1/4 cup batter into centre of pan, swirling pan to coat; cook, turning once, until crepe is golden, about 1 minute. Transfer to plate.
Makes 16 crepes.