1. Combine flour, salt and sugar in a bowl.
2. In a separate bowl, beat together cream, egg and milk.
3. Add this to the flour mixture, stirring with the whisk to combine. Leave the crêpe mix to sit for 1 hour, then add melted butter.
4. Heat a non-stick pan over medium heat. Lightly season pan with oil, then ladle in just enough batter to thinly coat the pan, tilting it to produce a uniformly thin crêpe. Cook over a moderate heat until bubbles appear on the surface of the crêpe. Gently flip the crêpe over and cook the other side until a pale golden colour. Remove the crêpe from the pan and repeat the process until all the crêpe batter has been used.

Serve with hot with golden syrup or jam and cream. Or for something less sweet, top with a sprinkle of sugar and a squirt of lemon juice.