INGREDIENTS: 2 Golden Eggs 2/3 cup milk 1/3 cup water pinch of salt 1 cup flour 2 tbs butter - melted for greasing			Preparation Time: 30 minutes Cooking Time: Crępes - 20 minutes Serves: 10 crępes

DIRECTIONS: 1. Heat oven to 180°C, grease baking dish. 2. Beat Golden Eggs, milk, water, salt. 3. Add flour in 2 stages, whisk till smooth. Rest 2 hours. 4. Cook in batches in a crępe pan using ˝ tsp butter per crępe. (Store extras in the freezer between layers of grease-proof paper - warm before rolling). FILLING: For filling use chicken, ham, vegetables or fish. Use 2 tbs per crępe. 5. Fill crępe, roll up and tuck in ends, if wished. Arrange in the baking dish, bake 20 minutes or until heated through. SAUCE: ˝ cup chicken stock, juice 1 lemon, 1 tbs cornflour, 3 Golden Eggs - separated. 1. Bring stock to boil in a pan. Mix cornflour and 1 tbs cold water to a paste. Add to stock. Boil 1 minute. 2. Beat Golden Egg whites to a stiff foam. Beat in yolks then lemon juice. Gradually beat in boiling stock, whisking all the time. Return to low heat, stirring until thick and light. DO NOT BOIL. Pour over crępes and serve. Garnish with lemon curls or cherry tomatoes. Crępes will freeze. Sauce will not freeze.