Prep time 45 minutes
100g plain flour
2 large eggs
1 tbsp sunflower or vegetable oil, plus a little extra for frying
300ml whipped cream
3 blood orange wedges
Put flour, eggs, milk, sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 minutes to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 minute on each side until golden, keeping them warm in a low heated oven as you go.
Serve with whipped cream, honey, chopped berries, blood orange wedges and icing sugar.