Crepes

For my birthday, and in honor of National Crepe Day, we decided to have Strawberry Crepes for breakfast. They were mighty tasty, if I do say so myself.

Crepes

1 c flour
1 1/3 c milk
3 eggs
6 Tbsp butter, melted (plus extra for pan)
pinch salt

Combine all ingredients in blender. Blend until smooth. Let batter rest for a few minutes while you prepare your fillings.
Heat an 8-inch nonstick saute pan over medium heat. Brush the pan with melted butter. Pour 1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Cook until batter is dry and slightly browned. Transfer to a plate. Fill with whatever you'd like.  Makes about 8 crepes.