125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour
a pinch of salt
2 medium (US large) eggs
300ml/½ pint/1¼ cups milk
a little lard (shortening) to fry
caster (superfine) sugar and lemon juice to serve
1 Sift the flour and salt into a bowl and make a well in the centre. Beat in the eggs. Gradually beat in the milk, drawing in the flour from the sides, to make a smooth batter. Cover and set aside to stand for 20 minutes.
2 Heat a tiny knob of lard in an 18cm/7in heavy-based non-stick frying pan. Pour in just enough batter to thinly coat the bottom of the pan, tilting it. Cook over a medium-high heat for 1–2 minutes until set and golden brown underneath. Flip the crêpe over and cook the second side.
3 Slide the crêpe out of the pan on to a plate and keep hot. Cook the remaining crêpes in the same way, stacking them on top of each other with parchment paper in between.
4 Serve the crêpes, folded over or rolled up, sprinkled with sugar and lemon juice.