Egg Crepes (Usuyaki Tamago) えっｇ Ｃれぺｓ （薄焼き 卵）
Ingredients:
1 egg
Pinch salt
Vegetable oil, for frying
Method:
1. Place the egg and salt in a small bowl, and whisk until light and airy.
2. Pour the beaten egg through a fine-mesh sieve once or twice to ensure a smooth texture.
3. Heat a 5-inch non-stick pan over medium heat. Add a bit of oil and pour in 2 tablespoons of the beaten egg. Tilt the pan to spread the egg mixture all the way to the edges, and poke out any air bubbles that form. Cover the pan with a lid, turn off the heat, and let it stand for one minute.
4. Transfer the crepe to a paper towel and let it cool.
5. Repeat steps 3 and 4 with the remaining egg mixture.
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