Whisk the egg, salt and milk in a bowl. Then add flour and mix into a smooth dough. Let the dough swell for 30 minutes, then add wild garlic and whisk again with a mixer.
Then brush a coated pan with oil, heat it on medium heat and add enough batter to the pan until the bottom is evenly covered. After a minute, turn the crepe carefully. After another half a minute, the crepe is ready. A reversible pan is recommended here.
Roll up the crepes, let them cool and cut into strips approx. 5 mm wide.
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