Crepes with Lemon and Sugar

Ingredients

For the pancake batter:

• 160g of plain flour
• 3 large eggs
• 300ml milk
• 110ml water
• 3 tbsp of butter, melted

To serve

• 2 lemons, cut into wedges
• Caster sugar, for sprinkle
• A few raspberries, optional

Method

1. Sieve the flour into a large mixing bowl and make a well in the centre. Break the eggs into the well and use a whisk to slowly incorporate them into the flour. Gradually add the milk and water, whisking constantly, until you have a light batter the consistency of single cream.
2. Heat a little butter in your frying pan over a hot heat then add a ladleful of the batter to the hot pan and move from side to side until it evenly covers the surface of the pan. Reduce the heat and cook for about a minute each side or until the batter begins to take a nice golden colour and turns crispy at the edges.
3. Try your hand at flipping half way through then serve straight away with a squeeze of lemon and a good sprinkling of caster sugar.