Ingredients

These rich Normandy pancakes, or crêpes dentelles, form a lacy pattern as they cook. The key is to weigh the eggs and allow the same weight of flour, sugar and butter. Two medium eggs weigh about 115g.

Serves 6

For the pancakes
115g plain flour
Pinch of salt
115g caster sugar
2 medium eggs, roughly beaten
3 tbsp Poire William
115g butter, melted
50ml water
115ml milk
Sunflower oil, for cooking

For the butter
85g butter, softened
50g caster sugar
Zest of 1 lemon, finely grated
1 tbsp lemon juice
1 tbsp distilled rose-water

Sift the flour, salt and sugar into a bowl. Beat in the eggs, followed by the Poire William, butter, water and milk. Rest for 30 minutes.

Meanwhile, make the rose-water butter by beating together the butter, sugar and lemon zest until light and fluffy. Whisk in the lemon juice and rose-water and set aside.

Preheat a nonstick frying pan over a medium-high flame. Lightly oil and pour in enough batter to make a 15cm disc. As soon as it is lightly coloured, flip over and cook for a further minute. Transfer to a plate and continue until you have used all the batter. Fold each pancake into quarters.

Melt the rose-water butter in a large frying pan over a low heat, stirring all the time so it forms a sauce. Add the pancakes, lightly coating them in the butter as you do so. Gently reheat and serve immediately.

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