Instruction

• Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter
• Set aside for 30 mins to rest if you have time, or start cooking straight away
• Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper
• When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go
• Serve with lemon wedges and sugar, or your favourite filling
• Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months