Ingredients (for a 12-14 pieces):
for the dough:
7 oz (about 10 tablespoons) flour (better if half pastry flour), 2 eggs, 2 cups milk, 1 cup soda water or mineral water (or tap water), dash of salt, 3 tablespoons oil
to bake:
about 4 tablespoons oil

Sift the flour into a bowl. Add the eggs and mix with the milk until smooth. (Those allergic to milk should use water instead.) Add the mineral water only at this point to prevent the dough from forming little knobs. If they do form, strain the dough to catch them. Add a bit of salt and let it sit for 15 minutes. Heat 1 tablespoon of oil in a skillet (lined with Teflon if possible). Pour the excess oil back to the rest. Ladle a bit of the dough into the skillet, enough to form an even coat. Twirl the skillet to make it as even and round as possible. Over medium to high heat bake the underside of the crepe in a minute or so. Check with a wide, flat wooden spoon if it’s done, or shake the skillet a bit: if the crèpe is free to move it is ready. Push the wooden spoon completely under the crèpe and flip it over. Those with bravado can try to flip the crèpe in the air by letting it slide to the far end of the skillet and then flip it up and over in the air using the skillet only, catching it in the middle of the skillet. Practice! Baking the other side will take shorter time, about 30
seconds. Slide the paper-thin crèpes on a large plate. Continue with the rest of the dough: add a bit of oil (using a brush is easier) then the dough. Slide the crèpe on top of
the previous one. Before serving pile on the filling, roll it up or fold into quarters, or into the shape of
a bundle.

Fillings
– You can spread any type of preserves on the crèpe. If the
preserve is too stiff, mix it with water or rum.
– Push cottage cheese through a sieve, mix with 2 tablespoons of sour cream and sugar each. Add, if desired, some raisins and lemon rind. Spread the crèpe with this mixture and roll it up. You can mix one egg yolk into the cottage cheese mixture then lighten it with the beaten egg white. Roll the crèpes with this mixture inside, place them in
a casserole and sprinkle with a bit of sour cream. Bake in a hot oven for 10-15 minutes. Sprinkle with confectioner’s sugar before serving.
– Spread 1 tablespoon of hazelnut cream on the crepes, roll them up. If desired, place them in a buttered baking dish, sprinkle on some heavy cream and bake for a short time.
– For yew cheese filling push the cheese through a sieve, soften with 2-3 tablespoons sour cream. Mix with A bunch of finely chopped dill. Fill the crèpes, roll them up and heat them in a buttered baking dish.
– Prepare any type of pudding. Spread 1 tablespoon of pudding on the crèpe, roll as usual.
– Mix cocoa powder or cinnamon with equal amount of sugar. Sprinkle the crèpe with one tablespoonful and roll it up.

Preparation time: 40 minutes
One crepe without the filling: 484 kJ/116 kcal