3/4 cup flour
pinch of salt
1 1/4 cups milk
oil, for frying
Sift the flour and salt into a bowl and make a well in the center. Add the egg and whisk well with a balloon whisk. Gradually beat in the milk, drawing the flour from the sides to make a smooth batter. It will be the consistency of light whipping cream. Cover and let stand, if possible, for 20 minutes.
Heat a small amount of oil in a non-stick frying pan or crêpe pan. Pour in just enough batter to thinly coat the bottom of the pan. Cook over a medium-high heat about 1 minute until golden brown. Turn or toss and cook the other side 1/2 – 1 minute until golden.
Transfer the crêpe to a plate and keep hot. Repeat with remaining batter.
I like them rolled up with raspberry jam or chocolate spread.
Source: Moyra Fraser, Classic Step-By-Step Cookbook