My grandfather used to drive an hour from Providence to our house in Boston to roll these breakfast beauties every other Sunday morning. He served them with bagels, cream cheese, and lox. You can get creative and roll anything you like into them.
1Heat an 8- to 9-inch crêpe pan or nonstick frying pan over medium heat until hot, about 3 to 4 minutes.
2Meanwhile, place the egg and milk or water in a small bowl and beat with a fork until pale yellow and mixed thoroughly.
3Melt the butter in the pan and, using a rubber spatula, spread it around to evenly coat the pan. When the butter foams, pour in the egg mixture and tilt the pan so it spreads to the edges and makes a perfect circle. Let sit undisturbed until the egg just starts to set around the edges, about 30 to 60 seconds.
4Using the rubber spatula and a fork, start at one side and roll the egg over itself, an inch at a time, until completely rolled up. For soft, runny eggs, remove from the pan immediately. For more well-done eggs, lightly brown the bottom side, then flip and lightly brown the other side. Season as needed with salt and pepper. Serve immediately.