Sieve the flour into a bowl. Add pinch of salt. Make a well in the centre and break the egg. Whisk with a balloon whisk, then slowly add the milk, ensuring you have no lumps as you go. Take your time. Beat the mixture until smooth.

Pop a crepe pan or shallow frying pan on a medium heat, wait for it to warm up. Add the tiniest of knobs of lard. Allow to melt over the base of the pan and of the pan to warm up. Ladel one portion into pan, and quickly turn the pan in your hand to gain a thin covering of pancake on the base of the pan. As soon as the surface starts to form bubbles, loosen around the edges, and flip or turn the pancake onto the other side. Stand over the pan and keep an eye on it. Maybe 1-2 minutes and it's done. It should be golden brown.

Slide onto a plate.

Repeat the process, stacking the pancakes on a plate. These can be separated with greaseproof paper or kitchen towel between each pancake.

To add any of the savoury toppings, e.g. grated cheese, add this by sprinkling over the top of the pancake once you have cooked the first side, then add the cheese, ham, tomatoes if you want these warmed, or you can serve with a green or tomato salad on the side.

Sweet toppings, add at the table.