Classic Crêpes

Place the flour, eggs, milk, melted butter and a pinch of salt into a large bowl and whisk together to form a smooth batter.

Cover and place in the fridge for at least 30 minutes.

Place a frying pan over medium heat and add 1 teaspoon of vegetable oil to coat the pan. Once the pan is hot, pour a ladle of the pancake batter into the centre of the pan, and gently swirl the pan around so the batter coats all of the pan. Cook the pancakes for 1 min on each side until golden and bubbling.

As you make them, stack the pancakes between sheets of baking paper on a plate and keep warm in a low oven.

Serve with your ultimate favourite toppings.