Place the flour and salt in a large bowl. Slowly pour in the milk, whisking constantly. Once the milk is mixed in, add the lightly beaten egg ad whisk until are no lumps. Add the melted, cooled butter ad whisk gently to combine.

Lightly oil the 25 cm skillet with vegetable oil and then place the pan on a medium-high heat. Use 60 ml measure for the batter (I use a ladle for that). Hold the skillet with one hand and lift it off the heat while you pour the batter into centre of the pan. Quickly swirl the skillet around in a circular motion to distribute the batter evenly. Place the skillet back on the heat and cook the crêpe for about 2 minutes. The top will bubble and the bottom will be golden brown. Using a plastic spatula, flip the crêpe over ad cook for a further 1-2 minutes.

Place the cooked crêpe on a plate and serve with jam or banana spread. Use icing sugar and fresh mint leaves for decoration.