10 to 12 crêpes

1/2 cup all-purpose flour
Dash of salt
2 medium eggs, PLUS
2 medium egg yolks
3/4 cup milk
2 Tbsps oil

Sift the flour with the salt into a bowl. Make a hole in the center and add the eggs and oil. Start mixing on low speed and slowly add the milk, mixing constantly. Beat until batter is smooth. Let set 10 minutes.

Baste pan with oil using pastry brush. Heat pan. While lifting pan from the stove, pour very thin layer of batter in pan. Place pan back on burner. When crêpes lightly around edges. Then flip crêpes over. Shake pan back and forth (do not put back on heat) and turn out on foil paper. Crêpe should be very light in color. Prepare one crêpe per pan at a time.

Stack crêpes on top of each other. If you do no need all of the crêpes at one time or you prefer to double or triple the recipe, wrap crêpes in foil paper. Freeze them in packages suitable for your needs. When ready to use, take out of freezer, let sit 1 hour wrapped in foil and then separate and fill them.

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More Triple Creek Bed & Breakfast Recipes: French Rolled Omelet

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