Place all the ingredients in a small bowl; beat
with a whisk. Strain mixture into a small bowl. Heat an 8-inch nonstick
skillet over medium heat. Wipe skillet with a paper towel that has
been dipped in oil. Pour 2 tablespoons egg mixture into oiled skillet.
Swirl skillet to egg mixture covers bottom of skillet in a very thin
sheet. If pan is too hot, egg will not swirl properly. Cook 30 seconds
or until set. Carfully turn crepe; cook about 15 seconds. Turn crepe
out of skillet to cool completely before cutting.
When cool, roll up crepe. With a sharp knife, cut in strips from
1/8 to 1/4 inch wide.
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