This basic batter will make 8-10 pancakes. Include 3 tablespoons of extra milk if making lighter crepes, and halve the liquid for making thicker coating batter.
1. Sift 125 g/1 cup plain flour and a pinch of salt into a bowl and make a well in the center, then break in 1 egg and beat with a balloon whisk or wooden spoon. You can also use a food processor for a few seconds or a hand-held electric mixer for slightly longer.
2. Beat in 300 ml milk, little by little, incorporating the surrounding flour gradually so the batter becomes very smooth.
3. The batter may be used at once, but it is much better if it is left in a cool place for some 30 minutes, allowing the starch grains to soften.
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Asian Recipes **
