For the crêpes
180ml milk
120ml water
1 tbsp Siúcra Brown Sugar
Zest of 1 lemon
2 large eggs
120g plain flour
20g butter, melted, plus extra for cooking

For the honey butter
115g unsalted butter, softened
55g honey
2 tsp Siúcra Icing Sugar
1 tsp vanilla bean paste

To serve
Lemon curd
Siúcra Icing Sugar

1. Place all of the pancake ingredients in a blender and whizz until smooth. Transfer to a jug and refrigerate for 20 minutes.

2. Beat together all of the ingredients for the honey butter until smooth.

3. Heat a 20cm non-stick pan over a medium-high heat and swirl around a bit of butter until it starts to foam.

4. Add a ladleful of the batter, swirling it around so that it covers the bottom of the pan in a thin, even layer. Cook for 1-2 minutes until bubbles form in the centre, then flip it over and cook for 30 seconds more. Transfer to a plate and keep warm while you repeat with the rest of the batter.

5. To serve, place the pancakes on serving plates, spread with a thin layer of lemon curd and fold into triangles. Place your warmest pancake on top and add a dollop of the honey butter. Finish with a dusting of icing sugar.