Crepes

1 1/4 cups all-purpose flour
A pinch of salt
1 egg, lightly beaten
1 1/4 cups milk (plus additional 1/4 cup or so, as needed)
Butter for greasing the pan

Put the flour and salt in a bowl and make a well in the center.  Pour the egg and some of the milk into the well.  Whisk the liquid, gradually incorporating the flour to make a smooth paste.  Whisk in the remaining milk, then pour the batter into a measuring cup with a pouring spout.  Allow to rest if desired.

Put a little butter into a crepe pan and heat until it starts to smoke.  Pour a little batter into the pan, tilting it until the base is coated with a thin layer.  (Add additional milk to the batter if needed to adjust the consistency.) Cook for 1 to 2 minutes, until the underside begins to turn golden.  Flip the crepe with a spatula and cook for a further 30 to 45 seconds, until it is golden on the second side.  Slice the crepe out of the pan and make the remaining crepes, greasing the pan as necessary.  Crepes can be kept with pieces of waxed paper separating them.

Makes 8 to 10 crepes.


From Crepes by Camille Le Foll