Combine flour, salt and sugar in a mixing bowl.
In a separate bowl, combine milk, eggs and mutter. Add wet mixture to the dry mixture and combine thoroughly.
Using an 8-inch non-stick skillet, place 1-2 oz. of crepe batter in center on medium heat and swirl to coat pan. Allow to set, loosen edges with a rubber spatula and slide onto a piece of wax or parchment paper.
Yield: 15-18 crepes