Crepes or Jenny Lind Pancakes

Method

1. Mix the eggs, flour and sugar together in a bowl. Add milk until you have the right consistency, not to thick - not too thin. It comes off the spoon easily as you dip the batter linto the frying pan and has the ability to move across the pan to cover the bottom as you swirl the pan. Use a small amount of shortening in the frying pan and allow it to melt before placing the batter in it. Spread the batter across the bottom. Let the crepe cook until the edges become crispy. Shake the pan to loosen the crepe and flip it with a spatula. Cook the other side and serve it on a plate. Traditional toppings include butter, maple syrup, powdered sugar, jelly and jam. Place your filling of choice on the crepe and roll it up. For a more savory filling, decrease the amount of sugar you put it the batter. Makes about 12 crepes.