Crepes, or thin pancakes if you prefer, make a base for many toppings and fillings. Celia Hay starts with a simple treatment of lemon and sugar. Crepes are quick to make and easy to prepare.

Flip it and cook the other side. Repeat with the remaining batter. Sprinkle over the sugar, cinnamon and a squeeze of lemon juice and roll up. Cook's note: Crêpes are made with a loose batter, ...

My family love crepes, my family love crepes sprinkled with sugar and lemon. So when I made this for them, I knew they would love it. I have made this a few times now and it goes very quickly. I have ...

Mix the custard with the cream. To assemble – take a crepe spoon some peaches in the middle and dollop of lemon cream. Fold into a parcel and dust with icing sugar.

Add the sugar. Whisk the eggs with the sugar until ... Spoon one-quarter of the lemon curd on the crepe, then garnish with ...

Stack up the crepes between kitchen paper. (Should make about 8 crepes) Heat the wine, sugar and spice in a frying pan until syrupy and quite thick. Add the cherries and cook for 5 minutes.

These stuffed ham and cheese crêpes can be prepared the day before - and can be made without ham for vegetarians. You could serve them with a simple cherry-tomato salad, if you are not starting with ...

I still prefer crepes sweet and although it’s hard to beat the classic lemon and white sugar, a caramel sauce with stewed fruit makes a blissful breakfast or dessert.