Crepe Batter - Master Chefs

Whisk together the milk, flour, egg, egg yolk, and salt. Let sit at least 2 hour or up to overnight. When ready to cook thin with 1/2 cup water or milk if necessary; it should have the consistency of milk. Heat a small nonstick skillet with a little oil or butter over medium-high heat. Pour a small ladleful of batter into the pan, swirling to cover the bottom. When lightly brown, about 1 minute, turn over; let the other side brown slightly, 30 to 45 seconds. Turn out onto a rack to cool. Repeat with the remaining batter until it is all used.

Makes 25 crepes