Crepes on the COBB

• 1 cup Wheat flour, white, all-purpose, enriched, bleached
• 1 teaspoon Sugar, granulated
• ¼ teaspoon Salt
• 3 large eggs
• 2 cups of Milk (2% low fat)
• 2 tablespoons butter

Directions:

1. Sift together flour, sugar and salt; set aside.
2. In a large bowl, beat eggs and milk together with an electric mixer.
3. Beat in flour mixture until smooth; stir in melted butter.
4. Heat a lightly oiled Frying Pan over the COBB.
5. Pour or scoop the batter onto the pan, using approximately 2 tablespoons for each crêpe.
6. Tip and rotate pan to spread batter as thinly as possible. Make sure it is brown on both sides and serve hot.