The Coach House Crêpe Pancakes

Place 100g plain flour, two large eggs, 300ml milk, one tbsp sunflower or vegetable oil and add a pinch of salt into a bowl or large jug. Whisk to a smooth batter. Set aside for 30 minutes to rest. Wipe a frying pan (or crêpe) with some oiled kitchen paper and heat to a medium heat. When the pan is hot, cook your pancakes for one minute each side until golden brown. Finish with a dusting of icing sugar and a drizzle of lemon.