| Make the batter several hours in advance. Combine
in a large bowl the flour and salt. Fashion a small well in the center
and put the eggs into it. Beat very hard with a wooden spoon and add
the milk very gradually, beating constantly, until you get a smooth
batter. If the batter does lump, strain it through a sieve.
Preheat a skillet on high heat. Grease it using the cut face of potato
soaked in oil. Pour approximately 1/3 cup batter onto the hot skillet.
Immediately tilt the skillet in a circular motion so that the batter
covers the bottom in a very thin layer. Cook for 1 minute. Turn it
with a wide spatula, and cook 1 minute on the side till the crêpe
can be removed easily.
Continue to grease the skillet with the half potato between each
crêpe. As soon as they are cooked, sprinkle the crêpes
with sugar. Fold them in quarters or roll them. Serve hot.
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