Sift flour into a bowl.

Whisk eggs and milk together in a jug and forming a well in the flour pour the egg mixture into the flour and gently combine.

Grease an 18cm non-stick fry-pan. Pour 2½ tablespoons of the batter into the pan and swirl it around to cover the base. Cook for 2-3 minutes until lightly brown. Turn and cook the other side until lightly brown.

Remove to a plate and repeat. It is a good idea to put greaseproof between the crêpes if you are not using immediately. Serve with ice-cream and syrup.