Classic crêpe pancakes

Method

1. Sift the flour with a pinch of salt into a large bowl. Make a well in the centre, pour in the egg, then slowly whisk in enough milk to make a smooth batter with the consistency of single cream. Set aside to rest for at least 20 minutes.
2. Heat a 26-28cm frying pan over a medium heat. Once hot, lightly oil the base of the pan. Add a small ladleful of batter, then tilt the pan to swirl the batter evenly over the base.
3. Cook for 1-2 minutes until the pancake is set, golden underneath and coming away from the pan at the edges. Loosen the pancake with a palette knife, then flip and cook for a further 30-60 seconds until golden on both sides.
4. Slide the pancake onto a plate, then repeat until all the batter has been used up.
5. Serve with lemon wedges for squeezing and sprinkle with caster sugar.