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Put eggs in a bowl; beat only until well blended. Add remaining ingredients. Stir until smooth. Cover and let stand at least 1/2 an hour. The batter should be thin, just thick enough to coat a spoon dipped in it. If the batter is too thick, stir in a little more milk.
Heat a 5- or 6-inch frying pan and grease lightly with salad oil. Pour in just enough batter to cover the pan with a very thin layer. Tilt the pan so that the batter spreads evenly. If there is a little too much, tip the pan over the mixing bowl and pour the extra back. Cook on one side, turn with a spatula and brown the other side. Cook them one by one.
Roll up or fold in quarters. Serve with fresh fruit and whipped cream.
Makes: 18 to 24
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