Crêpe batter (savory or sweet)

Put all the ingredients in a bowl (1 egg, milk and flour), add a pinch of salt and beat (it must be liquid since they are crêpes and not pancakes). ⚠️ It is RECOMMENDED to let it rest in the refrigerator between 30 minutes and 1 hour so that it is a homogeneous dough when cooking, but if you are in a hurry or do not want to wait ... you can not do it (although I repeat, I advise it).

Put a little EVOO/butter/coconut oil in the pan (medium heat: 3/6 on my plate, I do not put it too strong to control it and do not stick/burn). Pour a little of the dough (⚠️no much because they are not pancakes) and make wrist movements so that it is distributed over the entire surface.

When we see that it comes off (it moves freely in the pan) and the top is not wet, we turn it over. ⚠️ If you want it more toasted you can give it a few more turns.

FILLING: can be either SWEET or SALTY (in my case: marinated tofu, broccoli, onion, mushrooms and green bell pepper).