|Flour||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
This should be the consistency of thin cream - you cannot make delicate thin crepes with a thick batter.
Sift flour and salt into a mixing bowl.
Make a well in the center and drop in the egg.
Gradually add half the milk, stirring with a wooden spoon from the center and drawing in flour from the sides by degrees.
Beat with a rotary beater to ensure the batter is free from lumps and well aerated.
Beat in remaining milk.
Leave to stand for 20 minutes or longer.
This allows flour to swell gradually into the liquid before cooking and produces a smoother, lighter batter.
Beat again before using.