8 eggs (4 whole, 4 yolks)
1 c. milk
1 1/4 c. sifted flour
Dash of salt
4 tbsp. sugar
4 tbsp. butter
1 c. soda water

Mix all ingredients with a mixer except the butter until smooth. Add melted butter and 1 cup soda water and mix with a whisk. Melt 1/4 cup butter in a small pan, use this to keep crepe pan oiled. Pour a small amount of batter to oiled crepe pan and cook at medium high until light brown.

Makes several crepes.

CREPE FILLING:

CRAB:

Make a medium white sauce and add a little Worcestershire sauce and 1/2 cup of white wine. Mix the crab meat with SOME of the sauce and place in a crepe. Roll up crepe. Place in a shallow baking dish. Pour remaining sauce over crepes and cover dish.

Bake at 350°F for 30 minutes.

CHICKEN AND MUSHROOMS:

Brown onions in butter. Add cooked chicken and sliced mushrooms, 1 teaspoon nutmeg, dash of salt and pepper, 1/2 cup of white wine or sherry. Let simmer 5-10 minutes. Make a medium white sauce. Mix the chicken/mushroom filling with SOME of the white sauce. Place the filling in the crepe and roll it up. Place the crepe in a shallow baking dish. Pour remaining sauce over crepes and cover dish.

Bake at 350°F for 30 minutes.

DESSERT FILLING:

8 oz. softened cream cheese
1 c. preboiled and drained raisins
3 tbsp. sugar
1 tsp. lemon peel
3/4 c. chopped pecans

Mix all the ingredients and roll a small amount in a crepe. Place crepes in a shallow baking dish and cover.

Bake at 350°F for 20-25 minutes.