Basic Crepe Batter
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(THIS RECIPE MAKES 12 CREPES) INGREDIENTS 3/4 cup all-purpose flour Pinch of salt 1-1/4 cups milk 1 egg yolk 1 egg 1 tablespoon melted butter or light oil Sift the flour into a mixing bowl. Add a pinch of salt, the egg yolk and whole egg and half the milk. Stir with a wire whip until smooth. Add the remainder of the milk and the melted butter or oil. All of the ingredients may be put in a blender for 10 seconds. If the batter is made in a blender, it may be used immediately. If it is prepared by hand, allow it to rest for 1 hour so that the milk and flour will be well combined. The batter may be prepared for later use and will keep in the refrigerator all day. If it is left until the next day it may need to be thinned with 2 more tablespoons of milk. NOTE - Beer may be substituted for milk in the same proportion for entrée crepes. SOME GENERAL NOTES ON CREPES STORAGE OF CREPES - Crepes will keep in the refrigerator wrapped in a plastic bag for 2 or 3 days. They can be frozen either filled or unfilled with great success. It is not necessary to separate the crepes with circles of waxed paper when they are frozen. As they defrost they can be separated easily and will not stick together. Filled crepes can be frozen in twos, fours, or sixes so that they can be removed from the freezer without defrosting the whole tray. Crepes can be made in the morning and reheated at night in a 400 degree oven for 15 minutes. LEFTOVER BATTER - Put any leftover crepe batter in a small bowl, cover it with a plate or plastic wrap and it can be used the next day, though it will be necessary to thin it out with one or two tablespoons of milk. DOUBLING THE RECIPE - The basic crepe recipe and all fillings can be multiplied by any number you wish.