One of our favourite times of the week is Sunday morning breakfast, where we make the time to indulge in a slowly savoured breakfast in bed.

This week it was crêpes with lemon juice, fresh blueberries and a sprinkling of sugar – one of my favourites!

Makes around 8

Ingredients
225g (or 1 1/3 cups) plain flour
pinch of salt
1 egg, beaten
200ml milk, mixed with 200ml water (water helps to make the batter light, while milk makes it smooth and helps to brown)
butter, for greasing the pan (I use my non-stick Swiss Diamond Steel pans so only use a smidge)

Method
Sift the flour and salt into a large mixing bowl and make a well in the centre, where you should place the egg. Gradually whisk in half the milk and water mixture, mixing thoroughly until batter is smooth and lump-free. Slowly mix in the remaining liquid. By now the surface should be covered in tiny bubbles.

For best results chill the batter for at least 30 minutes before using, as it will make lighter pancakes. But if you are pressed for time you can certainly leave this step out

Put a little butter into a pan and heat until it foams. Pour off any excess butter and pour a little of the batter into the pan, quickly tilting the pan so the batter thinly coats the base in an even layer. Cook for 1-2 minutes until the underside of the pancake starts to turn golden.

Flip the pancake and cook for a further 30-40 seconds until it is golden on the second side. Slide the pancake out of the pan and make the remaining pancakes, oiling the pan as necessary.

My favourite way to serve is to squeeze lemon juice over each pancake (I had 3 crêpes and used 1/4 of a meyer lemon on each one), sprinkle half a teaspoon of castor sugar over each crêpe, roll up, and top with fresh blueberries.

Other favourites include melted chocolate with fresh strawberries, lemon curd and raspberries, or nutella and sliced banana …

The basic method and hints and tips came from How to Cook.