Melt butter and Crisco over med. heat in non-stick frying pan, preferably well-seasoned cast iron.
In a lg mixing bowl, blend dry ingredients together. Beat in eggs. Gradually blend in milk until batter reaches consistency of heavy cream.
Cook crêpes: Pour approx. ¼ c. batter into hot skillet, swirling pan as necessary to coat bottom w/ thin layer. Cook until crêpe firms up underneath, approx. 1-2 min. Gently loosen edges and flip crêpe w/ spatula. Cook until firm, approx. 1 min. Transfer to heated plate.
Continue cooking crêpes until batter is finished, melting additional butter and Crisco in skillet as necessary to keep edges lacy.
Serve as desired.