Makes approx. 8 to 10 crepes
1 egg
150 grams flour
300 ml milk
100 ml sparkling water (plain water maybe used)
1 tsp. salt
1 pinch cayenne pepper or 2-3 drops chili sauce
1 TSP freshly ground pepper

Machine Method – Place all of the ingredients in a liquidiser or food
processor and blend only until all of the ingredients are thoroughly mixed.
Rest the batter for 15-20 minutes. OR Hand Method – Whisk together egg,
flour, 200 ml milk and seasonings until well blended. Whisk in remaining
milk and sparkling water. Rest the batter for 15-20 minutes.
Heat a crepe pan or small frying pan over medium high heat and brush
lightly with oil. Pour about 1/4 to 1/3 cupful of batter into the pan and
move it around so that the batter spreads enough to cover the bottom of the
pan. Cook the crepe for 30 to 60 seconds. Flip it over with a flexible metal
spatula and cook for another 30 seconds. The crepes should have a very light
golden colour. Crepes can be prepared, wrapped and refrigerated 1 to 2 days in
advance.