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4 eggs
1 1/3 cups milk
2 tablespoons margarine or butter, melted, or oil
1 cup all-purpose flour
1/2 teaspoon salt, if desired
1. In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat (375°F.) until hot. Grease pan lightly with oil.
3. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. If desired, turn to brown other side.* Fill with desired filling.
Tip: * At this point, crepes can be wrapped in foil and refrigerated for up to 3 days or frozen for up to 3 months. To thaw, place package of crepes in 300°F. oven for 10 to 15 minutes.
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