Basic French Crepes

1 Tlb real butter

2 eggs (whole)

2 egg yolks

1 ¼ cups milk

1 cup flour

½ tea. salt

Beat eggs and egg yolk with milk, add flour and salt. Beat until smooth. Batter should be the consistency of heavy cream. Heat butter and spoon off foam. Stir butter into batter. Let stand at least 30 minutes. Use ¼ cup for each crepe. Yield: 12 – 16 crepes.