#1 Mixer Method:In bowl of electric mixer, combine eggs and salt.Gradually add flour alternately with milk, beating until smooth. Beat in melted butter.

Blender Method:Combine ingredients in blender jar; blend for about 1 minute. Scrape down sides with rubber spatula and blend for another15 seconds or until smooth.

BOTH METHODS: Refrigerate batter for at least 1 hour. Cook on upside-down griddle or in a traditional pan. You may wish to thin batter by adding 1 or 2 tbsp. milk if using traditional pan. Makes 24 to 36 crepes.

NOTE: For richer batter increase butter to 3/4 cup.

#2: Same method as #1. Mix flour and sugar together and treat

as one. Makes 18 to 22 crepes.

*FOR MANY OTHER BATTERS see CREPE COOKERY by Mable Hoffman

Batters can be stored in the refrigerator ,covered, overnight.If batter separates,stir before cooking.If necessary,restore to a creamy consistancy by adding 1 or 2 tbsp. of milk or flour as needed. Do not store more than 24 hours.

*INGREDIENTS*

Vanilla Dessert crepe batter

Brandy Dessert " "

Rum Dessert " "

Lemon Dessert " "

Graham Cracker " "

Wheat Germ " "

Potato " "

Bran " "

Yogurt " "

Pancake Mix " "

Beer " "

Herb " "

Blintz crepe batter

Chinese Egg Roll crepe batter

*DIRECTIONS*

TO COOK UPSIDE DOWN: Apply a thin film of cooking oil to surface of griddle and preheat. Dip preheated (over med.-high burner)upside-down crepe griddle into batter which has been placed in a 9" pie plate. Hold griddle in batter for only a moment. Gently lift griddle up and turn over. If griddle cooking surface gets too hot,batter will partially adhere to surface,then drop back into pie plate. Lower temp. of stove .When batter adheres properly, immediately return to heat. Cook until batter loses its wet look and edge of crepe begins to brown. The first crepe is often messy looking; discard, if necessary. Remove from heat. Turn griddle over Gently loosen outer edge of crepe with spatula. Crepe should fall back onto dish or stack.

TO COOK RIGHT SIDE UP: Apply a thin film of oil to the crepe pan and preheat on medium. With one hand,pour in 2 to 3 tbsp. of batter. At the same time, lift pan above heating unit with your other hand. Immediately tilt pan in all directions,swirling the batter so it covers the bottom of the pan in a thin layer, Work quickly.Return to heat and cook until bottom is browned. Then carefully turn with a spatula. Brown the other side for a few seconds. Remove from the pan with a spatula.Stack on a plate or tray.

*INGREDIENTS*

NOTE: I use lots of paper towels to clean pan between each crepe cooking and to sop up excess oil

*DIRECTIONS*

STORING CREPES:Cooked crepes may be stored in the refrigerator for 2 or 3 days if securely wrapped in aluminum foil or plastic bag. They may be stored in a freezer for up to 4 months if tightly sealed in freezer bags. Put between 2 paper plates and secure to prevent edges from beaking. Bring stored crepes to room temperature before separating them. They will be easy to separate if you put wax paper between each crepe or each 6 crepes. Insert wax paper after crepes have cooled. Use your MICROWAVE to thaw frozen filled or unfilled crepes.You can also use it to warm crepes before filling or before serving.

FOR RECIPES USING CREPES look under the appropiate chapter,

for example DESSERTS, SEAFOOD, MEATS, POULTRY etc. and CREPE COOKERY by Mabel Hoffman.