Mix flour and salt in a basin, make a hollow in the centre and drop in the egg. Stir with a wooden spoon and add the milk gradually, until all the flour is worked in.
Beat well and add remaining milk and the melted butter. The consistency should be like single cream.
Cooking: For each pancake, heat a small amount of butter in a frying pan. When it begins to smoke, stir the batter and pour approximately 3 tablespoons into the frying pan. When golden brown underneath, turn and cook other side.
Serving: Turn out on greaseproof paper, sprinkle with sugar and roll up or fold into quarters. Place on a hot dish and serve immediately with honey, jam, syrup, lemon or orange juice.
Just before serving, put the clementine segments into a sauce pan with the marmalade and 1 tablespoon of water*, heat gently until the marmalade has melted and you have a sticky sauce. *Optional: add the Gran Marnier in place of the water if using.
Serve 2 pancakes/crêpes per person - spoon the clementine and marmalade sauce over one half of each pancake/crêpes and then fold them over twice to form a triangle. Sift icing sugar over and serve straight away.