In a small bowl stir with wire whisk the flour, egg, egg yolk, 3 tb
milk and vegetable oil until quite smooth.
Refrigerate for 3 to 4 hours. (It may be kept in the refrigerator up
to a week.) Remove and add enough of remaining milk to reduce again
to thin consistency, between light and heavy cream. Heat 6-7" frying
pan (crepe); when very hot wipe out with piece of slightly buttered
waxed paper. Return to lowered heat. Cover bottom of pan with very
thin layer of batter. (Pour off any excess.) Cook until golden on one
side; turn and cook until golden on the other side. Stack them as
they cook. Using the same piece of waxed paper rebuttering it
occasionally, rub the bottom of the pan between each crepe.
Freeze crepes, stacked, and fill them after defrosting, or use them
for any recipes calling for crepes and freeze them filled.
