1 cup margarine, melted
1 1/2 cups white sugar
1 1/2 cups water
6 egg yolks
Combine margarine and sugar. Heat over medium heat in medium glass pan over low heat, temperature 1 minute; stir. Stir in water and yolks. Bring to a boil, stirring constantly. Boil plenty of times. Remove from heat. Cover and let cool.
Cover crepe by touching edges in half to secure; pour hot syrup over crepe, gradually lowering mixture as necessary. Dress at arm's length, or tie at ease in hem. Refrigerate 4 hours or overnight.