4 eggs, well beaten
½ cup milk
½ cup chicken stock
2 Tbsp. butter, melted
½ tsp. salt
1 cup flour
Combine eggs, milk, chicken stock, melted butter, and salt. Gradually add flour. Let mixture stand 1 hour. Ladle a small amount of batter onto a buttered hot skillet or crepe pan, tilt pan quickly so batter spreads evenly in a thin layer. Cook until lightly browned and edges lift easily, then turn with spatula and cook a few minutes longer. Remove crepe to plate and cook next crepe.
Keep crepes refrigerated or frozen until ready to fill. Crepes freeze very well simply stacked and wrapped in plastic with edges tightly sealed. Defrost at room temperature before separating.
Yield: 14-16 crepes
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