- ½ cup flour
- ½ cup plus tablespoons milk
- 2 tablespoons butter
Directions
Put the egg, flour, and salt into a mixing bowl and start
beating and blending with a wire whisk. Add the milk, stirring
Melt the 1 tablespoon of the butter in a 7- or 8-inch pan. When it is melted, pour the butter into the crêpe batter.
Line a mixing bowl with a sieve
and pour the batter into the sieve. Strain the batter, pushing any solids through with a rubber spatula.
Melt the remaining tablespoon of butter and use this to brush the pan each time, or as necessary, before making a crêpe.
Brush the pan lightly. When the pan is hot, but not
burning, add 2 tablespoons of batter and swirl it around neatly to completely cover the bottom of the pan. Cook over moderately high heat
for 30 to 40 seconds, or until lightly browned on the
bottom. Turn the crêpe and cook the second side for about 15 seconds. Turn the crêpe out onto a sheet of waxed paper. | 
