Ingredients

• ½ cup flour
• pinch salt and nutmeg
• 1 egg
• 1 cup milk

Method

1. Sift the flour, salt, nutmeg and sugar into a bowl and make a well in the centre.
2. Beat the egg and milk together. Pour the liquid gradually into the flour stirring to incorporate. Mix well. Strain through a sieve and set aside, covered for 30 minutes.
3. Pour ¼ cupfuls of mixture into a lightly–greased pancake or frying pan, tilting the pan so the batter coats the bottom and sides. Cook until the edges curl and the bottom is golden brown only on one side. Turn crepe over and cook for a further minute. Transfer to a cake plate. Cover crepes with a cloth (they can be prepared in advance and frozen if wished).