Carefully sift the flour and a pinch of salt into a large mixing bowl.
Make a hollow in the centre, break in the eggs and gradually add the milk, mixing from the centre, using a mixer or a wooden spoon and beat well until the mixture is smooth and the consistency of whipping cream.
Alternatively, blend all the ingredients together in a blender for one minute.
Fold in the melted butter or oil.
Leave to stand for at least 30 minutes and then beat again.
Using a 12 to 17 cm non-stick frying pan, just cover the base of the pan with oil.
Pour off any extra oil and mop up any excess with kitchen paper.
When the oil begins to smoke, remove from the stove and allow the oil to cool slightly before adding the pancake batter.
Pancakes must be paper thin, so only add about 30 ml of batter at a time to the centre of the pan and tip and roll the pan from side to side until the base is covered in a thin layer.
Turn down the heat to medium.
Cook for one to two minutes until slightly bubbly and golden underneath, then loosen the edges gently with a spatula.
Flip over and brown the other side.
Stack on a heatproof plate and cover with foil.
To freeze the pancakes, interleave them with plastic or waxed paper and then over-wrap securely. They freeze successfully for up to two months.