These thin golden pancakes, folded to enclose sweet fillings, are irresistible both for lazy Sunday breakfasts and decadent desserts ( not to mention a mid- afternoon treat!). With their soft spongy centres and delicate ruffled edges, what better canvas is there for lashings of maple syrup and cream or sour lemon and sugar? They’re simpler to master than you think.
Place the flour and caster sugar in a large bowl and mix to combine. Set aside.
Place the eggs, milk and cream in a bowl and whisk to combine. Gradually add the egg mixture to the flour mixture, whisking until smooth. Allow the batter to stand for 20 minutes.
Heat a lightly greased 22cm non- stick frying pan over low heat. Add ¼ cup of the batter and tilt to coat the base of the pan. Cook for 2– 3 minutes, then gently turn the crêpe using an egg flip. Cook for a further 1 minute or until just cooked. Place the crêpe on a sheet of non- stick baking paper, cover with a tea towel and repeat with the remaining batter, lightly greasing the pan between each crêpe.
Divide crêpes between serving plates, dust with icing sugar and serve with the raspberries, lemon wedges and lemon curd. Makes 16.