This is a great quick and easy dessert that lovers of lemon curd will devour. I make mine as thinner crêpes, but to make thicker pancakes just don’t add as much liquid. Serves two, but just scale it up as you require.
Sift the flour into a bowl of large jug and add in the salt. Combine the two, gently, with a whisk. Make a hollow in the middle and crack the egg in. Whisk the egg in this dip until the egg yolk breaks, then bring in all the flour from around it. The egg should bind in all the flour, leaving none on the sides (most will be stuck in the whisk though). Knock the mix back into the jug. Mix the water and milk together in a separate just.
Pour half of the liquid into the flour and whisk again until there are no lumps. At this stage, add the rest of the liquid in for crêpes or leave most of it out for thicker pancakes.
Put a non-stick pan over a high heat to warm (then turn the heat down to medium) with about half the butter in it. Once the butter heats up, swirl it around the pan. Pour about a quarter of your mixture into the pan and roll the pan around a little to spread it out to the desired size. Put back on the heat and don’t touch it again until it starts to bubble in the middle. At this point use a fish slice to make sure it’s not stuck to the pan (it shouldn’t be!). Then grasp the handle firmly, take a step back and toss it a few times.
Put it back on the heat for another 30 seconds to a minute (depending on thickness) to cook the other side. Transfer to a slightly warmed plate. Repeat the process – remember it’s all in the tossing, so don’t chicken out – until you have all your crêpes, using a layer of grease-proof paper to make sure your pancakes in the stack don’t stick together.
When they’re all done, move to the table and dollop on your lemon curd (or topping of choice) then spread over three-quarters of the crêpe. Roll from the curd side towards the plain side. Eat to your heart’s content – remember there’s no such thing as ‘too many’ crêpes!