French Pancakes (Crepes)

3 eggs
1 cup milk
1/4 teaspoon vanilla
3/4 cup flour
1 tablespoon sugar
1/4 salt

Beat the eggs well in a small mixing bowl; mix in the milk until the mixture is very smooth. Sift the flour, then sift again with the sugar and salt. Add the dry ingredients to the egg mixture and beat on med high until the batter is smooth and free of lumps. Refrigerate covered for 1 hour.

Pour 2 tablespoons batter (for each crêpe) into a lightly buttered (and sprayed), heated 6 to 8 inch heavy pan over medium heat. Rotate pan so that the batter covers the bottom of the pan. Turn only once-turn as soon as the bottom is light brown (check by taking your spatula to lift the edge for a "look see"). Turn over and cook until the other side is the same light brown.

If you want while warm spread with jam and roll up. Sprinkle with sugar.