This fine recipe has to be credited to June Meyer

4 whole eggs
2 cups milk
2 tsp. sugar
2 cups sifted flour
Butter
Mix flour, salt and sugar.
Combine well beaten eggs and milk.
Add egg and milk gradually to flour mixture, beating to a thin smooth
batter.
Let batter sit for 1/2 hour. This gets rid of the raw flour taste.
Spoon 3 Tbls. on hot buttered skillet. Will be very thin. Tilt skillet
quickly in a circular motion to distribute batter over skillet. Brown
lightly on both sides.
Continue this until batter is used up. As each crepe is done, spread with
strawberry jam, roll up lightly and sprinkle with powdered sugar. These can
be made ahead of time and reheated in a slow oven for a few minutes. You can
also serve crepes with a dollop of sour cream.

Serves 4 to 6.