• 1 egg beaten
  
• 1 egg yolk (use remaining egg white in filling)
• 1 c. flour
• Pinch  salt
• 1 1/2 c. milk (%1 works fine)
• 1 tbsp. butter melted (plus a very small amount for the pan)

Beat the eggs together and set aside.
Mix the flour with the salt into a bowl (if you feel anal, sift it).
Make a well in the center and the egg and egg yolk. Pour in the milk slowly, stirring constantly and, when half is added, stir in the melted butter. Wisk well until smooth. Add the remaining milk, cover (optional) and let stand at room temperature for at least 30 minutes before using. The batter should be the consistency of light cream.

Cook crepes in an 8" non stick pan.  (You can use larger but the smaller crepes are easier to manage).  Add a small bit of butter to help the first crepe along. For best results wait till pan is heated evenly (you have to assume that the first one will not survive intact.) Use a 1/3 c measure and till it about 1/2 to 2/3 of the way full.  pour into pan and tilt pan in several directions so that the batter is very thin but coats the whole bottom of the pan evenly.  Cook until the top is no longer wet and turn.  To turn the crepe use a flat wooden spatulas to loosen the edges of one side and then use your fingers to gently grasp and turn the crepe and cook the other side.

Place the cooked crepes on a plate separated by wax paper.  When all crepes are completed cover with towel while preparing the filling.

Can be refrigerated or frozen (not tested).

Makes 12+ crepes.