2 cups flour
pinch of salt
50g butter, melted
2 cups milk
Sift flour and salt into a bowl, add eggs , butter and enough milk to make a smooth batter and mix well. The mixture should be easily pourable.
Refrigrerate batter overnight if possible but if not then for as long as you can.
Melt a little butter in a frying pan and wipe with paper. Spoon 1/4 cup of batter into the pan swirling to get an even layer. Cook until golden on both sides. Set aside until all are cooked.