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

1. 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.
2. 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.