Crepe with fruit

Crepe: Melt the butter and milk (in a small saucepan over a medium flame). Put in a bowl flour, sugar and salt and stir. Add the milk and butter mixture devour until smooth. Add the egg yolk and continue tearing up the mixture looks smooth. For the avoidance of doubt, make the batter through a strainer. Heat a small frying pan (preferably Teflon) with some butter. When the butter is melted and begins to foam, pour the pan ladle night swinging the pan so that batter spreads evenly. Fry until crepe drying margins of small bubbles are created. With a spatula turn the crepe and fry a few seconds. Transfer the crepe prepared plate and continue until batter. Accepted 20 Crepes, of course, depends on the size of the ladle pan. Fill: Classic will fill Strawberry - Banana - sour cream, peach and cream but they do a wonderful job. Also serves as a match. Berries are wonderful, in fact almost any fruit. Delivery: Place each crepe on a desired fruit mixture, fold or roll up the crepe, decorate with powdered sugar and serve.