1. Put the flour and salt into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter.

2. Now add the melted butter and whisk thoroughly. Ideally, let the batter rest for 15–30 minutes. This will help the gluten to relax, which will make the pancakes more tender and thinner, as the batter will spread more easily. (You can even make the batter the night before and leave it covered in the fridge.)

3. Take a crêpe pan, or large frying pan, dip some kitchen paper in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for 1 minute.

4. Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer.

5. Cook the pancake for 30–40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden brown before turning over.

6. Cook the other side for approximately 30–40 seconds and transfer to a serving plate. Serve with lemon and sugar, chocolate spread, or anything your heart desires.




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