Ingredients

Method

• 2 free-range eggs
• 1 cup milk
• ½ cup water
• 120 g flour, sifted
• ½ t salt, sifted
• 2 T butter, melted, plus extra for flying
• 100 g sugar
• 2 T cinnamon
• 1 lemon, juiced

Method

Ingredients

Whisk the eggs, milk and water until well incorporated. Gently whisk the sifted dry ingredients into the wet mixture and add the cooled, melted butter. Pour through a strainer to remove any lumps, then chill for 30 minutes.

Heat a little butter in a non-stick crêpe pan over a medium to high to high heat. Pour in just enough batter to coat the pan, then rotate it to distribute the batter evenly. Cook the crêpe for a few minutes until golden brown. Flip it and cook the other side. Repeat with the remaining batter. Sprinkle over the sugar, cinnamon and a squeeze of lemon juice and roll up.

Cook's note: Crêpes are made with a loose batter, resulting in a thin pancake. They are gently cooked in a butter-greased crêpe pan to develop their distinctive golden, lacy pattern.

See more delicious pancake recipes here.