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Basic Crepes

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Basic Crepes

1 large egg plus 1 large egg yolk
1 1/2 teaspoons sugar
1/2 cup flour
3/4 cup milk
2 tablespoons butter or margarine, melted
Vegetable oil

TO MAKE THE CREPE BATTER: With an electric mixer at medium speed, beat together the egg, egg yolk, sugar, flour and 1/4 cup of the milk, until the mixture is well blended.

Beat in the melted butter and remaining milk to form a smooth batter. Sieve the batter if necessary. Refrigerate for at least 30 minutes or the batter may be frozen at this stage.

TO COOK THE CREPES: Drop spoonfuls of the batter on a lightly oiled skillet or crepe pan and quickly spread the batter from the center in a circular fashion, using the underside of the spoon. Cook until the bottom side of the crepes are golden brown. Carefully turn them over to lightly brown the other side. Remove the crepes from the pan, stacking them on a plate.