150g plain flour
Pinch of salt
2 eggs, beaten
3 tbsp oil
Sift the flour and salt into a mixing bowl. Make a well in the centre and add the eggs. With a wooden spoon, gradually work in the flour and the milk. Beat well until the batter is smooth and has the consistency of thin cream. Continue beating with a balloon or rotary whisk until the mixture is bubbly. Leave to rest for 30 minutes.
Meanwhile, have ready twelve 20cm squares of greaseproof paper.
Melt the butter and oil together in a small pan over a very low heat.
Heat an 18-20cm heavy-based non-stick frying pan or crepe pan until quite hot. Add 2 tsp of melted butter and oil, wipe any excess with a paper towel. With a ladle, pour in enough batter to coat the pan thinly, cook until the top of the pancake looks dry – about 1 minute, then flip the pancake over and cook for another minute.
Slide onto the greaseproof paper and continue cooking and stacking the pancakes like this until all the batter has been used up.