A classic combination is just not worth messing with- these beautifully thin and crisp crepes will never disappoint for a weekend brunch!

Makes 6 crêpes

Ingredients

• 150ml flour

• 1 egg

• 300ml milk (a plant-milk alternative works just as well)

• A knob of butter for frying

• Lemon & caster sugar to serve

Method

For best results, prepare the batter the night before and allow to sit in the fridge overnight.

1. Blend all three ingredients in a blender. Allow to sit overnight or for at least 30 minutes the same morning to allow the batter to thicken.

Alternatively, you could mix all ingredients into a large bowl until you reach a smooth and creamy consistency.

2. Heat a large non-stick frying pan over a high heat until hot. Add a knob of butter or enough oil to coat the bottom.

3.Spoon a generous ladleful of batter into the centre of the pan and tilt, allowing the batter to spread so that it covers the base thinly.

4.Cook the crepe for about 1-2 minutes or until bubbles start to appear. Flip over onto the otherwise and continue to cook for another minute or until golden and crisp- test your pancake flipping skills!

5.Remove from the pan and allow to sit under a tea towel to keep warm. Repeat the frying & flipping process until all the batter has been used.

6.Top with a generous squeeze of lemon and a good dusting of caster sugar. Roll, fold or simply tuck into the crepe as they are.

Simply scrumptious!

Credits: Hannah Wilding

Instagram: @hans.hungry