• 1 Cup flour
• 1 Cup milk
• 1 Egg
• 1 Tbsp sugar
• 1 Tbsp butter melted

1. Mix flour and sugar beat in Milk, Egg and Butter to form thin batter.
2. Heat skillet and grease with either butter (preferred) or oil.
3. Be careful not to burn the butte if you use it. Add ladle of batter and swirl skillet to form thin crepe cook ti top is fairly dry then turn over and brown.
4. If using butter edges should be crispy Serve hot with syrup, powdered sugar, jam or whatever topping you prefer.
5. Batter stores well for up to a week in an airtight container.

This is from my ex-mother-in-law who was from Montreal. She would make this on Saturday mornings for our daughters.