8oz flour
Pinch salt
1tbsp sugar
3 eggs
1pt milk
2oz butter
Mix together the flour, salt and sugar, make a well in the centre and break in the eggs and pour in the milk. Stir gently with a wooden spoon until the mixture is smooth and without lumps. Stir in the melted butter and let the batter rest for 1-2 hours.
Grease your crêpe pan. Pour in a small ladle full of batter and spread the batter quickly by turning the pan in all directions so that it spreads evenly. Let the crepe cook for about 30 seconds on one side and then turn it over as soon as the edges begin to brown. Cook on the other side another 30 seconds or until you see little bubbles appear on the surface.
Serve warm, savoury (with eggs, ham, crème fraiche, cheese) or sweet (with apples, walnuts, chocolate, jam), with sweet cider.