Preparation / Directions:
1.Put the egg, flour, and salt into a mixing bowl and start beating and
blending with a wire whisk. Add the milk, stirring.
2.Melt 1 tablespoon of the butter in a 7- or 8-inch pan. When it is
melted,
pour the butter into the crêpe batter.
3.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.
4.Melt the remaining tablespoon of butter and use this to brush the pan
each
time, or as necessary, before making a crêpe.
5.Brush the pan lightly and place it on the stove. When the pan is hot
but
not burning, add 2 tablespoons of the 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.
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