1 c. all-purpose flour
1 1/2 c. milk
2 eggs
2 tbsp. sugar
1 tbsp. oil
1/8 tsp. salt

In bowl combine flour, milk, eggs, sugar, oil and salt; beat with rotary beater until blended. Heat a lightly greased 6 inch skillet. Remove from heat. Spoon in 2 tablespoons batter, lift and tilt skillet to spread batter. Return to heat. Brown on one side. Invert pan over paper toweling; remove crepe. Makes 16-18, continue greasing skillet.

GLOSSY LEMON FILLING:

3/4 c. sugar
2 tbsp. cornstarch
Dash salt
3/4 c. cold water
2 beaten egg yolks
1 tsp. grated lemon peel
3 tbsp. lemon juice
1 tbsp. butter

In heavy saucepan combine sugar, cornstarch and salt; gradually add water. Stir in egg, grated lemon peel and lemon juice mixture. Stir over medium heat until thickened and bubbly. Boil. Stir in butter. Cool (do not stir). Makes 1 1/3 cups.