2 Tbs Sugar
1 Cup Milk
1 Tbs butter (melted)
1/4 tsp salt
This Recipe makes about 3-4 of the 10" pancakes or two servings
Use a "10-12" round non-stick skillet or frying pan.
First lightly beat the egg in a medium sized bowl, then add sugar, milk, salt and flour, mix well, melt the butter in the frying pan (or skillet) then while stirring the mixture add melted butter to it, continue mixing until there are no lumps, don't forget to scrape the sides of the bowl.
Once the batter is well mixed, then over medium heat pour just enough batter in the pan to cover the bottom of the pan, cook until the top of it is "dry" then flip the pancake. This takes a fair amount of finesse, as the pancake is large and not very 'tough'.
Get the spatula underneath the pancake and make sure that all around the pancake is loose first, then quickly flip it. After the flip, shake the pan a bit to get the pancake flat
Cook each one for about 30 seconds only after the flip. Slide the finished pancake out onto a dinner plate.
Boursin - Garlic and Herb Cheese
Monterey Jack Cheese shredded finely
Finely sliced tomato
dash of salt and pepper
crumbled bacon (we used turkey bacon)
red bell pepper slices (thin)
Then add the remaining ingredients (save some tomato and Boursin back to top the crepes with)
Roll the crepes up and dot each with some additional Boursin, microwave for about 20 seconds more and then top with the fresh tomato.