Folded French Crepes
makes about 10 crepes
1 large egg
1 1/4 cups milk
1/4 tsp salt
1 cup unbleached all-purpose flour
Butter for the pan
Process the egg, milk, salt, and flour in a blender until smooth. Let the batter rest for 10 to 15 minutes.
Place an 8-inch nonstick crepe or omelet pan over medium heat. After a minute or two, spray it lightly with nonstick spray, and melt in a little butter. Pour a scan 1/4 cup batter into the hot pan, wait a few seconds. then slowly tilt the pan in all directions until the batter climbs a little way up the sides.
Cook over medium heat until the top surface is dry, then loosen the edges with the tip of a knife and turn, using a small spatula. Cook on the second side for about 30 seconds, then turn the cooked crepe out onto a plate.
Immediately return the pan to the heat and repeat the procedure until you've run out of batter. (I needed to re-oil my pan about every fifth crepe or so.) Stack the cooked crepes on the plate.
They will keep in the fridge for up to a week, stacked on a plate and tightly covered with plastic wrap. Warm in a microwave or hot, lightly buttered pan.
-Molly Katzen, Sunlight Cafe