Ingredients
- 1 cup plain flour
- 1 Tsp sugar
- 240ml milk
- 2 free range eggs
- ¼ cup wildflower honey – warmed
- 2 tsp melted butter
- 1/8 tsp ground cinnamon
Method
Place flour, sugar, milk and eggs in a bowl and whisk to combine. Cover and set aside for at least 30 minutes at room temperature. Pour into a jug
Heat a non stick flying pan over medium heat. When hot pour in just enough batter to cover the base – tilt pan to achieve a thin film and pour any excess back into the jug. Cook crepe until golden on underside, then flip and briefly cook before transferring to a plate. Continue until all the batter is used
For the syrup:
In a small jug add warmed wildflower honey, melted butter and cinnamon, whisk until combined.
Serve crepes with a drizzle of syrup, fresh fruit and a dollop of yoghurt if desired
