oz. eggs (approx. 4)
pint heavy cream
oz. all-purpose flour
salt, as needed
sugar, confectioners, for sweet only
Combine eggs, cream, milk and oil in bowl of mixer, beat just till blended. Sift together flour, sugar (if using for sweet crepes), and salt. Slowly add to wet ingredients till smooth and well incorporated. Batter may be prepared and held under refrigeration for 24 hours. To use, strain batter if necessary to get a very smooth batter. Heat crepe pan to medium heat, add a bit of oil, swirl batter on bottom till bottom just covered. When set, flip over to other side. Crepes must be cooled and stacked between parchment paper. They freeze very well.