Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift flour and salt into large bowl. whisk together eggs and milk then whisk into the flour. whisk in butter. strain the mixture into a medium bowl and refrigerate for 2 hours-1 day. batter should be consistency of heavy cream. heat nonstick skillet on medium heat, coat with butter. ladle or pour 3 tbs batter (small) or 1/3 cup (large) into pan. cook until top is set and the bottom is firm and golden. flip then cook until the other side is golden (45 seconds). serve asap.

Target recipe: combine all ingredients in a blender. whirl one minute; scrape down and blend 15 seconds more. refrigerate at least one hour before making crepes. heat a lightly greased 6 inch skillet; remove from heat. spoon in 2 tbsp batter; lift and tilt skillet to spread evenly. return to heat; brown on one side only. to remove, invert pan over paper toweling. repeat with remaining batter.