Sift the four into a bowl and make a well in the centre. Crack the egg into the well. Add a quarter of the milk and beat together. Repeat until you have used all the milk and the mixture is smooth. Rest in the fridge for at least 30 mins.

Stir in the batter. Melt a little of the butter in a frying pan until it starts to bubble. Ladle in some of the batter, tilting the pan from side to side to cover it in a thin layer. Cook for 1-2 mins until browned, then flip and cook for a further 1 min.

Repeat with the remaining batter, mixing well between each crepe and adding more butter as you go. Serve with pears and ice cream if you like.