1  cup  Enriched Flour
 ½  tsp  Salt
 1½ cup  Milk
 1  tbl  Sugar
 ½  tsp  Nutmeg
 3       Eggs   [beaten]
 2  tbl  Butter  [melted]
 
 

Sift together flour and salt, set aside.

Blend together milk, eggs and melted butter.  You can use an electric mixer, hand mixer, or blender.

Add liquid to flour mixture all at once; beat until smooth.

Heat 6 or 8 inch crepe pan or skillet.  To make sure it is hot enough to begin, add a few drops of water and if they dance and sizzle, the pan is ready.

Melt ¼ to ½ tsp butter in pan.  If pan is well seasoned, cook 2 crepes before adding more butter.

Pour about 2 tbl batter into pan and rotate quickly so batter covers bottom.  The process is easier if you make a constant motion in the same direction.

Cook over medium to medium high heat for about 1 minute.

Loosen edges of crepe and gently work spatula toward the center to free crepe from pan.  Flip loosened crepe and cook on other side for about 30 seconds to a minute.

Stack crepes on oven proof plate or baking dish and keep in warm oven until all are baked and ready to be filled.