Makes about 12 crepes
4 eggs beaten
1/2 teaspoon salt
2 cups milk
1 teaspoon vanilla
2 teaspoon sugar
2 cups sifted flour
Butter to fry
Water in small amounts as needed to thin batter. (Make the batter to pour like heavy cream and spread thin.)
In bowl, add milk and eggs, after mixed, add the flour, salt and sugar and continue blending until it is a thin smooth batter (add small amounts of water as needed until batter is thin as milk when poured.) Spoon 6 tablespoons of the batter on a hot buttered skillet.
Brush a 12 inch non-stick frying pan with butter and put it on a low to medium heat. Ladle approximately 1 ounce of the batter into the pan, twirling the pan by hand in a circular motion to create a very thin crepe.Cook crepe until golden, approximately 1 minute on each side. As with most pancakes or waffles, the first one never gets as brown as the later ones.
Continue this until all batter is used up. Stack on warm plate. Spread on each crepe 3-4 tablespoons of your favorite fruit preserve, jellies or syrup, cream cheese filling ,etc. Roll each crepe like a jelly roll as shown in photo. Sprinkle each crepe with powdered sugar before serving. Add chocolate syrup optional.