Royal Brunch Crepes

• 4 eggs
• 1/4 tsp. salt
• 2 c. all-purpose flour
• 2 1/4 c. milk
• 1/4 c. butter or margarine, melted
• Broccoli Filling
• Cheese Sauce
• fresh parsley sprigs (optional)

1. Combine eggs and salt, beating well. Add flour alternately with milk, beginning and ending with flour.
2. Mix well after each addition. Add 1/4 cup melted butter; beat well.
3. Refrigerate batter 1 hour (this allows flour particles to swell and soften so the crepes are light in texture).
4. Brush the bottom of an 8-inch crepe pan with melted butter.
5. Place the pan over medium heat until butter is just hot, not smoking.
6. Pour about 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook about 1 minute.
7. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe and cook about 30 seconds on the other side (this side is rarely more than spotty brown). Stack crepes between layers of waxed paper to prevent sticking. Set aside 18 crepes; freeze the remaining crepes for other uses.

eggs, salt, flour, milk, butter, broccoli filling, cheese sauce, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954483 (may not work)