Begin by taking your French crepe pan and melt 1 tsp of butter in it. (instead of using oil)
Mix eggs, milk, powder sugar , salt together, then mix in flour. It should become a nice sturdy mix, not too thick, not too thin
In your heated pan, scoop approx. 2/3 of a ladle of the batter, and pour batter in pan. Make them thin by swirling the pan around. Let it cook on medium heat (from 0 to 9 about 6) until you can easily flip. When ready, flip over for a brief moment, just to slightly tan.
Crepes can be made one by one and served immediately, or can be stacked and kept in warm oven until finished making the batter.
After each crepe, add a sliver of butter to the pan, let it melt and you are ready for the next crepe.
Accompany crepes with sweet butter, vanilla crème, fresh fruit, powder sugar, cinnamon sugar, or fresh preserves. Take it to a dinner meal, and you can serve a creamy meat or vegetable sauce inside the crepe.
Makes approx. 20 crepes.
We like to put jelly or preserves in the in a long line in the middle, then roll it up like a burrito and put powder sugar with a shaker on top.