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. Serve with a squeeze of lemon.