Recipes from Metzenseifen
Recipe 1:

Scource: Antonia Eiben Moenich (1891-1961)
Sent by: Barb Wolgast, FL, USA
Sift together into a bowl:
1 cup sifted flour
1-1/2 teaspoon sugar
1/8 teaspoon salt
Mix together:
1 egg
1 cup milk
1/2 to 1 teaspoon vanilla extract
Extra 1 cup milk
Make a well in center of dry ingredients and add milk mixture. Beat mixture with a rotary beater until smooth. Add milk from extra cup until desired thinness of batter is reached.
Heat skillet until moderately hot. Lightly brush with vegetable oil. Remove skillet from heat and pour in about 2 to 3 tablespoons of batter or just enough batter to cover bottom of skillet. Immediately tilt skillet back and forth to spread batter thinly and evenly. Batter should be very thin at all times so that it will spread easily. Stir in a small amount of additional milk from time to time because batter thickens while standing.
Fry pancake (crepe) over medium heat until lightly browned on bottom. Loosen edges with spatula. Turn pancake and brown second side. Invert onto a warm plate. Repeat with remaining batter, oiling skillet lightly for each pancake.
Our family enjoys topping pancake with butter and jelly or sugar and cinnamon. Enjoy experimenting.