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Finally, he demonstrated how to pour and swirl the batter in the pan for a perfectly even crepe, noting that it's time to flip when the edges start to curl. Ensure your pan is on a low heat.

Don’t over mix; it will be a thick mixture ... Immediately sprinkle the crepe with some of the spring onions to evenly coat. Cook until it starts to bubble and is golden (about 1 minute ...

Similarly, if it doesn't easily flood the pan, you may need to add more milk and re-shake the batter. Leave the crepe to cook for a few seconds, lowering the heat to avoid burning. The batter ...

Then, in a non-stick pan on a medium heat, cook the batter while making sure that the crepe is about half a millimetre ... Keep checking so it doesn’t burn.” “There are hundreds of different ...

Quickly swirl it round to coat the pan. Ladle in some batter, just enough to form a thin coating then quickly swirl it round and pour off any excess (the crêpes need to be really thin).

Pancake Day is nearly here and frankly I don't need an excuse to indulge in some fried batter. While it's simple to make pancakes, it can also be nice to save the frying pan and have somebody else ...