|Milk||1 Cup (16 tbs)|
|Egg yolk||1 , beaten|
|All purpose flour||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Crabmeat||1 Pound, shredded|
|Dry bread crumbs||2 Cup (32 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Eggs||3 , beaten|
|Dry mustard||1 Teaspoon|
|Chopped chives||1 Tablespoon|
Whisk or stir milk and eggs into flour until smooth.
Season with salt, nutmeg, and chives.
Refrigerate batter several hours or overnight.
When batter has rested, place a 6-inch crepe pan or skillet over medium-high heat.
Grease pan with a small amount of butter.
When hot pour in 1/10 of the crepe batter, tipping the hot skillet to spread batter out thinly and evenly.
Let crepe cook 15 to 30 seconds, until the top dries out and the bottom browns lightly.
Flip over and brown the other side lightly.
Turn crepe out to cool.