UNLEAVENED CREPES

        3 eggs 1 ½ c. milk

        ¾ c. flour (white or whole-wheat) 1 tsp. Vanilla

        Put all ingredients in blender; blend well. Should look like half and half cream.

        Heat 2 crepe or 6 inch fry-pans to medium and put ½ teaspoon butter in each.

        Pour a 2 tablespoon coffee measure of batter in each pan tilting to spread over bottom in thin layer.

        Cook until golden on each side. Put a pat of butter on top and serve with honey, fruit or syrup.

        Makes 18 crepes, enough for 2 to 3 persons.