• 125g (4oz) plain flour
• Pinch of salt
• 1 medium egg
• 300ml ( ½ pint) milk
• A little oil, to fry

1. Sift the flour and salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Cover and leave to stand if possible, for 20 minutes.
2. Heat a few drops of oil in an 20cm (8 inch) heavy-based crepe pan or non-stick frying pan. Pour in just enough batter to thinly coat the bottom of the pan. Cook over as medium-high heat for about 1 minute until golden brown. Turn or toss and cook the second side for ½ - 1 minute until golden.
3. Transfer the crêpe to a plate and keep hot. Repeat to cook the remaining batter, stacking the cooked crêpes on top of each other with greaseproof paper in between; keep warm in the oven while cooking the remaining crêpes.
4. Serve as soon as the crêpes are all cooked sprinkled with sugar and lemon juice.

Variations

• Chocolate crêpe: Replace 15g (½ oz) of the flour with sifted cocoa powder.
• Orange, lemon or lime crêpes: Add the finely grated zest of 1 lemon, ½ an orange or 1 lime, with the milk.