1 egg

1 cup (250 ml) milk

3/4 cup (180 ml) unbleached all-purpose flour

1/4 teaspoon (1 ml) salt

Softened butter, for cooking

In a blender, combine all the ingredients until the batter is smooth. Set aside.

In a 23-cm (9-inch) non-stick skillet lightly brushed with butter, cook four to five crepes, one at a time, with about 75 ml (1/3 cup) of batter each, until golden brown on each side. Stack the crepes on a plate. Set aside.

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