1 cup flour

¼ tsp. salt

1 ¼ cup milk

2 eggs 

2 Tablespoons butter, melted

Oil to grease pan or Crisco (Crisco works best). 

Combine flour, salt and milk.  Beat until smooth. Add eggs and beat. Stir in melted butter. Refrigerate batter for at least one hour.  Prepare pan: Brush 6-8 inch skillet lightly with oil or Crisco.  Heat on medium heat until just hot, not smoking. 

Pour 2 Tablespoons batter into pan. Quickly tilt pan in all directions so batter covers pan with a thin film. Cook about one minute. Flip crepe and cook about 30 seconds on the other side.

Place crepe on serving dish and spread with cream cheese and roll up. Can add jelly if sweeter crepe is desired. If you are making a batch to be served later,  stack crepes between layers of waxed paper to prevent