1 lg. egg 1 1/4 c. milk 1 c. flour 1/4 t. salt butter for pan
Whisk egg and milk together.
Mix flour and salt until blended.
Blend flour mixture into wet ingredients just until combined. Don't worry if there are a few small lumps, they will cook out.
Allow batter to rest for 10-15 minutes before cooking.
Heat small nonstick pan until hot. Lightly butter. Pour 1/4 crepe batter into pan and swirl until pan is coated. I usually have 2 pans cooking at once.
Cook crepe for 1-2 minutes until lightly browned and turn over. Cook for another minute or so, just until done.
If not using immediately, separate crepes with waxed paper and put in ziplock bag. These may be stored in the freezer.
This recipe is from the Moosewood Cookbook and is versatile - can be used as a dessert crepe, or as an appetizer or main entree crepe.
See recipe for Chicken Mushroom crepes, Crab Spinach (aka Crepes Florentine) crepes or simply fill with fresh whipped cream and fresh fruit, top with a dollop of whipped cream and sprinkle with brown sugar. Yum!