The best thing to have to make proper crêpes is a copper crêpe pan, but they are rather expensive and you probably would only use it once or twice a year so a normal frying pan will do the job just as well.
Melt the butter in the frying pan and then turn off the heat and let it cool a little.
Put the flour into a bowl, whisk the egg and milk in a jug and then combine together wishing gently to get rid of any lumps.
Just before making the crêpes, add the melted butter.
Heat a frying pan and ladle 2–3 tablespoons of batter into the pan then quickly swirl so that the batter forms a thin pancake covering the base of the pan.
This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side.
Put onto a plate and drizzle some lemon juice and a sprinkle of sugar or onto some baking paper while you continue with the rest of the batter.