April 8th, 2012
From the book Cooking up a Storm: The Teen Survival Cookbook . © 2005, by Sam Stern and Susan Stern. Photography by Trish Gant and Lorne Campbell. Published by Candlewick Press. Reprinted with permission of the publisher. Click here for more information on this great cookbook!
Sift flour and salt into a bowl. Make a deep dent in the flour. Crack the egg and drop it into the dent.
Tip a good splash of the milk onto the unbeaten egg. With a wooden spoon, start to beat the egg and milk together in a circular movement without mixing in too much flour at first.
Gradually mix in the rest of the flour. Then beat everything furiously, holding on to the bowl with one hand as you do this. Tip the bowl to one side slightly if it helps. The aim is to build up some real wrist action to make sure that the batter becomes smooth while it's still very thick.
Add the rest of the milk bit by bit, beating until you have a lovely smooth, thin batter. If it's not entirely smooth, you can always use a whisk to blitz those blobs out.
Heat a pancake griddle or small frying pan. You want it hot enough to make the butter sizzle when you toss it in.
Use a little pat of butter to coat the pan very lightly. If the butter starts to go brown, it's beginning to burn and will taste bitter, so whip the pan off the heat if this happens.
Pour 2 to 3 tablespoons of batter into your pan and immediately swirl it around so that it coats the entire surface.
Now cook until you think the underside is done - 2 minutes or so. Check by flicking up the edge of the crepe with your spatula. It's done if it's lightly browned and doesn't stick.
Tossing time. Or play it safe and use a spatula to turn the crepe over.
Cook the second side till light brown, then serve immediately.