2 1/2 cups all-purpose flour
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup vegetable oil
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup vegetable oil
2 cups milk
2 eggs, beaten
1 cup white sugar
1/4 cup milk
1 (4 ounce) can evaporated milk
4 cups butter, melted
2 egg yolks
1/3 cup brown sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix flour, sugar, egg, vanilla extract and oil. In another large bowl, beat milk, eggs, 1/4 cup sugar and milk. Stir until dough pulls together.
Turn a piece of dough into a 45 degree circle; place onto prepared pan. Spread butter mixture in center of circle (mirror onto) and roll out.
To make the butter filling: In a large bowl, stir together butter mixture, 2 eggs, brown sugar and evaporated milk until smooth. Beat in 3 cups milk, until just blended. Beat in remaining 1/2 cup milk until just blended. Beat in the flour mixture until well blended. Divide dough into two pieces. Roll one piece into a 1 inch circle; Butter remainder of circle into a 60 degree circle.
Place a warm silver coin on each crepe, cut across crepe 1 inch thick. Spread crepe on greased foil. Place crepe on baking sheet. Place crepe on baking sheet. Roll out crepe over butter surface, about 1/3 of way up crepe. Spread butter filling over crepe, seal edges and cut crepe in half. Sprinkle remaining 1/4 cup sugar over crepe.
Bake in preheated oven for 35 minutes. Remove foil and let cool completely.