1 large egg
250 gr (9 oz) milk
125 gr (4+1/2 oz) flour
Combine the egg with the salt, flour and gradually add the milk.
Take care that no lumps are formed and in the case, continue to stir vigorously until you delete them.
Put the batter to rest in the fridge for half an hour in a covered bowl.
Then heat a lightly oiled frying pan over high heat.
When the pan is very hot we can pour a ladleful of batter in the center (it's important to pour the batter all at once otherwise the crepes won't be cooked uniformly) and tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook for about 60 seconds per side or until the bottom is light brown and you see little bubbles.
With a spatula turn the crepe and cook the other side.