Crepes:

1 c. All-Purpose Flour
1/2 tsp. Salt (optional)
1 c. Milk
2 Eggs

Stir all this together. I usually use a whipping wand, but can be mixed by hand. Let rest for 30 minutes.

Grease and heat 5 - 7 inch skillet. (I spray pan in bottom every 5th crepe to cut down on calories.) Pour batter into hot skillet and roll around quickly until bottom of pan is covered. Cook until light brown on one side.

Peel out of pan and lay on plate, cooked side down. (I use non-stick pans. It makes it easier.) By the way, if batter is too thick, it will not spread evenly and quickly in pan, so you may have to add water until it becomes the right consistency.

Makes 18 - 20 crepes.

Cream Filling:

1 c. Sugar
1/2 c. Flour
3 c. Milk
3 Egg Yolks
2 tbsp. Butter
1 tsp. Vanilla
Grated Rind of 1/2 Lemon

Mix together sugar and flour. Add milk and stir over medium heat until creamy and smooth. Slowly add slightly beaten egg yolks, beating with wire whisk or hand beater. Cook and beat for 3 minutes. Add butter and vanilla and grated rind of lemon. If you don't like lemon you can omit.

For variations I use black raspberries, strawberries, peaches, red raspberries, any fruit will do.

Black raspberries--put in sauce pan with water to cover and cook with sugar to taste. Being to boil and thicken with small amount of cornstarch.

Take crepe--fill with fruit topping and roll up--it won't take much fruit. Top with the cream and then garnish with some fresh fruit, if you have, if not just put a teaspoon of fruit topping on the middle of 2 on a plate for appearance.

NOTE: You can use a good grade of fruit preserve also, if fresh or frozen fruit isn't available. This makes a great breakfast for something a little different.