Crepes

• 1 large egg

• 1 ¼ cups milk

• 1 cup flour

• ¼ teaspoon salt

• A few drops of oil for the pan

Preparation time: The batter takes a few minutes. Cooking the crepes takes about 15 minutes.

Yield: 8-10 7-inch crepes.

Place egg, milk, flour, and salt in a blender or food processor, and whip until smooth. [I just use a whisk.]

Heat a crepe or omelet pan [or whatever frying pan you have]. After a few minutes, lightly brush its entire inside with oil. When the pan is hot enough to sizzle a drop of water instantly on contact, pour in approximately ¼ cup batter. Slowly tilt the pan in all directions until the batter thoroughly coats the bottom. Pour off any excess batter. Cook on one side over medium heat until set (about 20 seconds), then turn over and cook for just another second or two on the other side.

Turn the crepe onto a clean dry dinner plate, and repeat the procedure until you have used up the batter. (If you keep the pan hot, you won’t need any additional oil.)

Cover the plate tightly and refrigerate until use. The crepes will keep well for at least several days.

Fill crepes. Filled crepes can be heated gently—covered in a 325ºF oven—or sautéed in a little butter just before serving