Ingredients 3 eggs 1 ¼ cup milk ¾ cup flour 1 Tbsp sugar ½ tsp salt Instructions Beat eggs until thick and lemon-colored. Stir in milk. Sift dry ingredients and add to egg mixture. Mix until smooth.
Pour into crepe/omelet pan and coat to make a thin pancake. Turn when underside is light brown, or top is “set.” Roll up to serve. Serve with cinnamon sugar and syrup.