Mix the flour, egg, milk and salt
well, whisking with a wire whisk, and let stand for at least an
hour.
Heat pan to smoking heat and
grease well.
Put a ladle full of the mixture in
center of pan and swirl to spread it.
Make small ones to start with as
they are quite difficult to flip until you are learnt the
characteristics of the heavier flour.
Flip and cook the other side until
evenly brown.
Roll up and place in a warming
dish.
Fill with butter sauce, peas and
salmon, or asparagus spear and butter sauce, or lettuce leaves and
grated carrot - or why not chopped ham and gherkins, sauerkraut and
beetroot.
Then French have a way with
pancakes so that each day's issue is a pleasant surprise.
