• 1 cup plain flour, sifted
• A pinch of salt
• 1 tsp caster sugar
• 2 eggs
• 1 cup milk
• 1 tsp cooking oil
• Knob of butter
• About 50 g orange marmalade
• 250 g raspberries
• 100 ml rich cream
• A little icing sugar for dusting
1. Place the flour, salt and sugar in a mixing bowl.
2. Make a well in the centre and pour the egg and half of the milk into the well.
3. Using a whisk, first mix the egg and milk together, then gradually incorporate the flour, slowly adding the rest of the milk to form a smooth, thin mixture.
4. Strain the preparation through a fine strainer and refrigerate for at least 20 minutes or until required.
5. If you are in a great rush, you can use it immediately, but the pancakes will not be as smooth.
6. Heat the oil and butter in a crêpe pan or other small pan until it turns a light golden colour, then whisk this melted butter and oil into the crêpe batter.
7. Return the pan to high heat and when the pan is hot, pour enough mixture to cover the bottom of the pan. Twirl the pan in a smooth motion to form a thin, even pancake. When the upper half of the pancake starts to become dry and the lower half is golden brown, pick it up with a spatula and turn quickly onto the other side. After browning the second side, remove the pancake and place on a plate.
8. Without adding any more butter or oil to the pan, make the rest of the crêpes in the same way. If one begins to stick, wipe the pan with absorbent paper, melt a little butter in the pan and make the next one.
9. Spread each crêpe with a little marmalade and cream. Top with a few fresh raspberries, fold the pancakes and serve, dusted with icing sugar.