Step 1. Place eggs in the bowl of a mixer. Add sugar, salt, oil, and half of the milk.
Step 2. Mix on low to incorporate the flour adding enough milk so it has a thick batter consistency. Mix on high to remove all lumps. (For best results, we recommend Montana flour.)
Step 3. Add the rest of the milk to create a smooth, thin-like pancake batter.
Step 4. Heat up 1 teaspoon of oil in frying pan until batter dropped on it sizzles. Add 1/3 cup of batter to pan and immediately pick up pan and turn pan (using gravity) so the batter spreads to cover the bottom of the frying pan. Place back on stove and cook for 20 seconds. Use spatula and flip over the crepe. Cook for another 15 seconds. Stack crepes on plate. Repeat the process by adding 1/4 to 1/2 teaspoon of oil between frying each crepe.
Step 5. Mix softened cream cheese with mixer. Add powdered sugar and vanilla and continue mixing until it has the consistency of frosting. If the cinnamon apple filling is chosen, saute peeled and sliced apples in butter and sugar until soft. Add cinnamon and place mixture on crepe. Roll and serve with a dollop of whipping cream or vanilla ice cream. These are best after they have been refrigerated for an hour.
Step 6. Place cheese filling in the middle of crepe and roll it while tucking the ends.
Step 7. Place in 9 X 13 casserole dish; cover with sour cream and bake at 325° for 35 minutes until golden brown.
Note: Makes about 50 paper-thin crepes. Crepes can also be served with any type of jam, cinnamon apples, or sprinkled with powdered sugar and lemon juice.
Having a good nonstick pan to fry the crepes in is helpful. For best results, we recommend IKO with radiant ceramic induction heat.