Bretagne.
1 egg, 2 T sugar, 2 c flour, ~4 c milk
beat egg, sugar, flour and half the milk in a large bowl
using a hand wisk is fine. after batter is smooth w/o lumps
add remaining milk a little at a time. batter will be very
thin. ladle about 1/2 c of batter in a buttered lg skillet
on medium heat swirl to coat the skillet and flip when
edges brown. they are easier to flip if you lift the edge by
hand as you slide the spatula underneath.
serve with butter, sugar, jam, chocolate or fresh fruit
or fill with whatever sounds good. traditionally served with
butter, sugar and cafe au lait or hot chocolate or hard cider.
enjoy!