Crêpes

Thin, lacy pancakes that work as well filled with lemon and sugar as with chocolate or fruit.

Ingredients

• 125 g plain flour
• 2 eggs
• 250 ml milk
• 1 tbsp butter, melted, plus extra for the pan
• 1 tbsp sugar
• ¼ tsp salt
• 1 lemon, cut in wedges

Method

1. Whisk the flour, sugar and salt with the eggs, then gradually whisk in the milk to a smooth, thin batter. Stir in the melted butter and rest for 15 minutes.
2. Heat a non-stick pan over medium heat and rub with butter.
3. Pour in a small ladle of batter, swirling to coat the pan. Cook for 1 minute until the edges lift, flip and cook for 30 seconds.
4. Stack the crêpes and serve with lemon and sugar or your favourite filling.