8 heaped tbsp plain flour

2 large eggs

500ml milk

pinch of salt

Simply mix all the ingredients together in a bowl until you have a smooth batter. Make sure you let it rest for half an hour before cooking.

Banana and toffee filling

100g good quality toffee

3 tbsp milk

1 ripe banana

Melt the toffees with the milk in a saucepan for a couple of minutes until the mixture is smooth.

Slice the banana and place it on the pancake. Pour the hot toffee sauces over, roll the pancake up and serve hot.

Apricot and whisky filling

tumbler of whisky

100g dried apricots

1 tbsp sugar

Pour the heated whisky (most of the tumbler) over the apricots and leave until plump, then put in a pan with the sugar and enough water to barely cover them. Let them simmer until you have tender apricots in a light syrup, then refresh with another splash of whisky.

Spread over half the pancake, then fold it over. For a flambé flourish, light a tablespoon of warmed whisky and pour on the pancake before serving.