1 1/2 c. milk
1 c. flour
Pinch of salt
1 egg
1 egg yolk
1 tbsp. melted butter

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk slowly, stirring constantly and, when half is added, stir in the melted butter. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 30 minutes before using. The batter should be the consistency of light cream.

When cooking, tilt pan so that the batter spreads evenly over bottom. Cook until the bottom is golden brown, turn and repeat. Makes 18 crepes.