2 cups milk
2 cups flour
Pinch of salt
8 eggs

Combine ingredients and mix in blender. Refrigerate and let sit 1 hour if possible; overnight is best. (If you are in a hurry you can cook right away, but they are better if you wait.)

Heat crepe pan or skillet on medium-high heat. Coat bottom of pan with butter. Pour about 1/4 cup batter into pan. Pick up crepe pan and tilt to allow batter to thinly coat bottom. Do not walk away from pan while it is cooking -- these pancakes cook fast. Turn pancake and cook briefly until golden; serve on a warmed individual serving plate. Hand to guest and allow guests to dress in the fashion their taste buds desire. After placing the topping on pancake, roll it into a log or fold in half and then in half again.

We typically set out the following toppings: Sliced and sugared strawberries, strawberry glaze or berries cooked to sauce consistency, whipping cream, sour cream; butter, sugar, warm maple syrup, jams, jellies, and marmalade. I prefer mine savory with just a little butter. Bill prefers his with butter and raspberry jam. My grandchildren prefer them with maple syrup and whipping cream, but guests overwhelmingly prefer strawberries or berry sauce and whipped cream.

These delightful crepe-like pancakes are at their best when served directly from the pan to the individual's warmed plate. No worries, they cook up very fast.