Crepe batter
Method
Whisk the flour with the milk, egg and salt until it becomes a batter.
Brush a non-stick frying pan with butter and heat it over a medium heat.
Take a small amount of the batter (about one ladle) and carefully pour it into the pan so that it covers the whole surface.
Leave the underside to cook for 1 to 2 minutes until golden, then carefully flip the crepe so that it doesn't break.
Cook the other side for 1 to 2 minutes and remove it from the pan.
Repeat the same process until the batter is used up.
Serve with a sweet or savoury filling.
You can keep the crepes in the fridge for a few days, placing a piece of kitchen paper between them.