Thin Crepe-like Pancakes

These thin pancakes are really yummy scrummy and can be made for savoury or sweet. My measurements aren't very exact, so you might have to experiment a bit to get the right proportions, but basically all you need is:

1 heaping mugful flour
1 or 2 eggs
1 mugful milk
3 tablespoons melted butter/margarine

Place flour in a large bowl. Add eggs and milk and beat until smooth. The mixture should be fairly runny, about the consistency of a smoothie. Add a little water if the batter needs thinning. Stir in the melted butter. The melted butter not only adds flavour, it also helps the batter not stick in the pan.

Melt a small pat of butter in a frying pan and get it nice and hot, nearly smoking. Pour a ladle-ful of the batter into a hot frying pan and and turn the pan around to spread the batter all around. Turn the pancake with a spatula when the edges of the pancake begin to curl a little. The pancake only needs cooking on the flip side for just a few seconds and then it can be turned out onto a large plate.

Cook the rest of the batter until you have a pile of pancakes. Pancakes can be served with a sprinkling of sugar and lemon, or maple syrup, or you can roll each one up like a wrap with any of the following:

grated cheese
cubed ham
cream cheese and strawberry jam
sour cream and chives/spring onion
hummus
sauteed mushrooms
or anything else