1 c. flour
1 egg, beaten
1 c. milk
1/2 tsp. salt

Stir milk gradually with flour, until smooth. Add egg and salt, stirring constantly. Use a 6" cast iron skillet. Coat skillet with oil (oil must be hot before cooking). Use one ladle or a 1/4 of a cup and pour batter in hot skillet. Tip and roll around the excess batter until the batter covers the bottom of the skillet. Cook slowly. When set on one side turn and let the other side cook. Slide off onto workboard. Stuff shells and bake with seam side down.