This has been a favourite pud-for-two for many years, which I am sure has everything to do with the crunch of granulated sugar contrasting with the tongue-curling acidity of the lemon juice.

Ingredients
Feeds 2. Takes 20 mins plus resting.


60g plain flour
30g caster sugar
Small pinch of salt
1tbsp melted butter
1 egg, plus 1 egg yolk
125ml milk
Extra butter for pan
1 lemon
1tbsp granulated sugar

Blend the flour, sugar, salt, melted butter, whole egg and egg yolk in a food processor. Add the milk gradually, with the motor running, until smooth and creamy. Rest the batter for 30 minutes.

Brush a crêpe pan or a small, light nonstick frying pan with melted butter over a medium heat. Add a ladleful of the batter and swirl the pan so it covers the base thinly. Cook over for a minute or two until the base is lightly suntanned.

Turn the crêpe over and cook the other side very briefly. Slide the crêpe on to a warm plate, and repeat the process with the remaining batter until you have four crêpes.

Sprinkle each one with squeezed lemon juice and sugar, and fold loosely into quarters, or roll into tight cylinders. Arrange on two warmed dinner plates, sprinkle with more lemon juice and sugar, and serve with a slice of lemon.

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