Makes 8 crêpe

100g Flour,  1 egg,  300ml milk, oil and butter for frying

Sift the flour and a pinch of salt into a bowl.  Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter.>> Read More Beat thoroughly to remove any lumps, then stir in the rest of the milk.
Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.

If preparing in advance, cook and stack the pancakes. Reheat in the microwave for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.

These are delicious served with a sprinkling of sugar and some lemon juice!