In a medium mixing bowl, whisk together the flour, milk, egg and salt.
Heat a large frying pan or wok over medium high heat. When the pan is hot, add a knob of butter and lightly coat the surface of the pan with the melted butter.
Pour 4 tablespoons worth of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
Altered ingredient amounts.
Excellent! I haven't had crepes like this since I was little. I added an additional 4 tbsp of milk though which thinned the batter out and made it easier to make thin crepes. I read the other reviews and it sounds like they may just have their pan too hot. Start off low with just enough butter to coat the pan well. Then gradually increase the heat and again decrease if it starts to turn the butter brown quickly. Repeat the bit of butter on each crepe that is cooked. This helps it get it's outer edge crispness without being dry. Yummy! - 08 Oct 2008