Method

Batter:

Place flour and salt into a bowl.

Whisk together eggs, milk and water in a bowl of jug.

Add to flour and whisk well to a smooth batter.

Add the sugar and lemon zest, slowly stir in melted butter.

Leave to rest for about 30 mins.

Crepes:

Get ready a plate to hold the finished crepes and some grease proof paper to layer between the crepes to stop them sticking together.

Heat a large frying pan, be brave and get it nice and hot.

Whisk up the batter, it needs to be about the consistency of single cream, so add more water if needed. Pour into a jug or have a ladle ready.

Add a very little oil or brush a little butter over the bottom of the hot pan.

Pour or ladle a small amount of the batter into the pan, tilt the pan to spread the batter over the surface.

Let the pancake cook for about 1 min then turn over using a spatula or palette knife. Cook a further minute then slide out of the pan on to the waiting plate. The crepes should have a spotted golden brown colour.

Continue until all the batter is used.

Lemon and Sugar finish for Pancake Day

Sprinkle the surface of the pancakes with sugar, fold in half then half again.

heat a clean frying pan, add a knob of butter, when melted and bubbling add 4 sugared pancakes, fry gently in the butter then squeeze the juice of half a lemon over the pancakes, turn and cook on the other side, when hot through and soaked in the lemony butter, eat, eat, eat.