Breakfast crepes

These are the easiest, most delicate "pancakes" made with eggs, milk, sugar, butter and flour. Without any leavening, they are soft and yielding and may be used to enfold sweet (think berries and cream) or savoury (cream of mushroom, morsels of grilled chicken, tuna or a tender spinach saute). Yes, they are very versatile, and you can adjust the sugar depending on whether you fill them with sweet (for breakfast or tea time) or savoury (lunch or light supper). Adjust the flour to make the batter just runny enough to flow into the pan. Have your pan - like my heavy cast iron pan which holds the heat - at the right temperature, and with just a slick of grease.

Egg, one
Milk, half cup
Sugar, one tablespoon
Butter, melted,  or oil, one tablespoon
Flour, one third cup (approximately)
Salt, dusting

Beat egg in milk and butter, with sugar (more or less depending on whether you are having sweet or savoury). Add flour, dusting a bit at a time and beating in until the batter is thickened but still runny. The quantities here should give you three seven-inch (approx) crepes.

Heat pan at medium heat with a few drops of cooking oil or a lick of butter.

Pour batter into the centre of the pan and swirl over the heat until a large circle forms. As edges dry out, flip over with a spatula.

Serve with butter and brown sugar, or with guava jam for breakfast.

The ingredients listed above make these three crepes.