Pancake batter:

This recipe makes 12
A pinch of salt,
1 dstspn sugar,
175g plain flour,
2 eggs & 1 yolk,
450ml milk,
3-4 dstspn melted butter.

Sieve the flour, salt, and sugar into a bowl, make a well in the centre and drop in the lightly beaten eggs.

With a whisk or wooden spoon, starting in the centre, mix the egg and gradually bring in the flour.

Add the liquid slowly and beat until the batter is covered with bubbles. (If they are to be served with sugar and lemon juice, stir in an extra tablespoon of castor sugar and the finely grated rind of half a lemon).

Let the batter stand in a cold place for an hour or so - longer will do no harm.

Just before you cook the crêpes stir in 3-4 dessertspoons (6-8 American tablespoons) melted butter. This will make all the difference to the flavour and texture of the crêpes and will make it possible to cook them without greasing the pan each time.

Lemon juice & sugar to serve or any of your favourite toppings and enjoy.