Rich Crêpes

Combine eggs, salt, flour, evaporated skimmed milk, and water in a large bowl, whisking until smooth and lump-free.

Stir in the liquid shortening until fully incorporated into the batter.

Let the batter rest for 5 minutes at room temperature to allow the flour to fully hydrate.

Heat a nonstick crêpe pan or 8-inch skillet over medium-high heat until a drop of water sizzles on contact.

Lightly butter or oil the pan, then pour approximately ¼ cup of batter into the center and immediately tilt the pan in a circular motion to spread the batter thinly and evenly across the bottom.

Cook for about 1 to 1½ minutes until the underside is light golden, then flip the crêpe carefully using a spatula or by hand.

Cook the other side for approximately 30 seconds to 1 minute until set and just barely colored.

Transfer the finished crêpe to a plate and repeat with remaining batter, adjusting heat as needed to maintain even cooking.

Stack the finished crêpes on a serving plate and serve warm, plain or with preferred fillings and toppings.