3/4 c. all-purpose flour
Pinch of salt
1 1/4 c. milk
1 egg yolk
1 egg
1 tbsp. melted butter or light oil

Sift the flour into a mixing bowl. Add a pinch of salt, the egg yolk and whole egg and 1/2 of 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 the blender for 10 seconds. If the batter is made in the 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 milk. Makes 12 crepes. Note: Beer may be substituted for milk in the same proportion for entree crepes.