Sift the flour with salt into a mixing bowl or use sifted flour.

Make a well in the center of the flour and then break the eggs into it. Whisk the eggs with the wire whisk while gradually adding the flour surrounding.

Add the milk, a little at time, whisking the flour surrounding into the liquid mixture until you have a thick paste. Thick paste is the secret to avoid lumps and be sure to whisk vigorously to avoid any lumps.

Thin the paste adding the remaining milk while whisking vigorously until you have a smooth batter uniform in color and consistency. If there is any lump, strain the batter through a fine mesh sieve.

Let the batter rest for about 30 minutes.

Heat a crepe pan or nonstick frying pan over a medium heat and rub the end of a stick of butter on the cooking surface. You can also add a small knob of butter and then swirl the pan to coat the bottom.

Stir the batter and pour the batter into the hot pan. Lift the pan and rotate it so that the batter covers the base.

Cook the pancake for about one minute until it sets.

As it sets, shake the pan to see if the pancake is loose, or loosen it with a butter knife, then flip it using a spatula or your fingers (fingers work best).

Cook the second side just until it is specked with golden dots (about 30 seconds).

Slide the pancake onto a plate. Sprinkle some sugar on the top of the pancake and squeeze the lemon juice from a fresh lemon (or vice versa). Gently roll it up or fold to form a triangle. Serve sprinkled with a little more sugar and drizzle with more lemon juice if desired. Serve immediately. ENJOY!

Repeat with the remaining batter to make more pancakes, if desired, buttering the pan and stirring the batter before starting each one.