4 eggs
1/4 tsp salt
2 cups flour
2 cups milk
1/2 c melted butter
-Mix eggs and salt, gradually add flour and milk
-beat with electric mixer or whisk until smooth; beat in melted butter
-refrigerate batter at least an hour; afterwards add milk to get the right consistency
-cook in 8 inch pan with 1/3 cup batter for each crepe, on medium heat
-makes 30-35 crepes
-recipe X4 makes 1 gallon of batter
*Dan's conference crepe recipe
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