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Preparation time: 20 minutes
Serves: 4

No nutritional information available.

Ingredients

- 500g strawberries, hulled and sliced
- 50g caster sugar
- 1½ tbsp lemon juice
- 100g plain flour
- 3 eggs, lightly beaten
- 375ml milk
- 40g butter
- Double cream or vanilla ice-cream, to serve

Method

1. Stir together the strawberries, sugar and lemon juice in a medium saucepan over a high heat. Bring to the boil and cook for 2 minutes, shaking the pan occasionally.

2. Place the flour in a bowl and add the eggs and milk. Whisk until lump-free.

3. Melt a little of the butter in a large frying pan over a medium heat. Pour in 4 tbsp of the batter and quickly swirl the pan to make a thin circle. Cook for 1 minute then flip and cook for 30 seconds until golden brown. Transfer to a plate. Cover to keep warm.

4. Repeat using the remaining butter and batter. Turn the heat down as you go if the pancakes are burning. Fold the crepes into quarters and serve two on each plate with the strawberry sauce, cream or ice-cream.