Add the plain flour and salt to a bowl, and whisk to combine.
Make a well in the centre of the flour and add the eggs. Gradually start to whisk in flour from the edges of the well, and then slowly add a little bit of milk at a time, whisking well after each addition to ensure you have a lump free batter. It should be the consistency of single cream, so add a splash more milk if necessary.
Rest the batter for 30 minutes.
Preheat a crepe pan or large frying pan with a small pat of butter. Once the butter is frothing, add enough batter to thinly coat the base of the pan and cook for 1-2 minutes on each side until golden brown and crisp at the edges. Repeat with the remaining batter and enjoy with lemon and sugar.