This recipe is part of the recipe for Creamy Strawberry Crêpes

Makes 10 crêpes

3/4	cup all-purpose flour
3/4	cup fat-free (skim) milk
2	eggs
1	tablespoon butter or margarine

Combine flour, milk, eggs and butter in food processor or blender container; cover and process until smooth. Let stand at room temperature 1 hour or cover and refrigerate up to 8 hours. Process to combine again just before cooking crêpes. Heat 5- or 6-inch crêpe pan over medium heat; lightly brush with oil or melted butter. Pour scant 1/4 cup batter into hot pan all at once, tilting and rotating pan to spread batter evenly. Cook until bottom of crêpe is lightly browned; turn over. Continue cooking 30 seconds. Remove each crêpe to separate sheet of waxed paper. Repeat with remaining batter.

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