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There is a surprise ingredient in this crêpe recipe that we could not resist trying.
The batter is light and crisp, with a subtle sweetness. All these pancakes needed was a little vanilla scented caster sugar and a squeeze of lemon to serve – or be fancy and have some sliced strawberries on the side.
Add wet ingredients to the flour, and whisk briskly until batter is smooth and thickened.
Heat a small dap of butter in a large non-stick pan.
Add a tablespoon of batter and quickly tilt the pan over the heat to allow the batter to spread out. Cook for a minute or two per side or until a lovely golden brown colour.