In a medium bowl combine flour, eggs, egg yolks, oil or butter, and 1/2 cup of milk until smooth. A handheld blender, blender, beaters, whisk or many other tools do the trick. Add the rest of the milk and blend until smooth.
Heat a skillet or crepe pan over medium heat and butter the pan between each crepe. Pour approximately 1/4 cup of batter onto pan and swirl the batter around evenly by lifting the pan up and rotating your wrist in a circular motion for even distribution. Swirl the batter around the pan as thinly as possible. Lift up the edge to check for to see if done. Light brown is the goal unless you prefer your crepes more or less brown. Flip with a spatula or like my brother…flip it into the air and catch it in the pan. Brown the other side and continue until all crepes are made or eat and make as you go.
This batter is good prepared the same day you make the crepes and even better the night before. I haven’t tried this yet but this may be a good recipe to make a batch and then make a crepe a day for a few days. I love hot crepes with sugar, filled with jam, filled with berries and whip cream, eggs inside with sausage and jam and i can’t wait to try filling them with homemade lemon curd (same lemon curd from the dream pie) and blueberries.
One of these days I will figure out how to make a scrumptious carmel filling and explore these as a dessert. Savory is very good also…with ground hamburger, sharp cheddar and garden fresh tomatoes or sauted spinach, mushrooms and garlic. Leave out the sugar and vanilla when you are making the savory crepes.