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You will need:

1 package of yeast
4 eggs
1 stick of butter
2 tablespoons of sugar
1 tablespoon of salt
Milk 1/2- 1 gallon (Depending on how many people you are expecting)
Flour (Arthur flour is the best)

Melt a stick of butter. Mix it with milk. Add eggs, salt and sugar. Mix. Add yeast. Mix. Add flour untill this bater is consistency of the French crepe batter, i.e. pretty thin.

Let it stand in the kitchen. Preferably near the stove. In about 6 hours it is read but is Ok to be left outside for 8.

Fry on the oiled cast iron pan. Serve with sour cream, caviar, lox, ham, cheese, pig ears, human chopped liver ....possibilities are endless