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.

Meanwhile, beat the eggs with the sugar, then add the corn flour ... Apply a thin layer of lemon curd. Then put a crepe on it ...

To make the crepes: Pulse the white sugar in a blender a few times. Add the ricotta, lemon juice, and salt to the blend and ...

Measure out 1/3 cup lemon pulp, then discard any excess pulp. Return 1/3 cup pulp to processor. Add granulated sugar, brown sugar, melted butter, and egg; process until smooth and well combined ...

Nothing could be easier than lemon posset - it's cream, sugar and lemon juice, stirred together. But doesn't it look fancy? Add crunch with cute lemon thumbprint biscuits on the side. For the ...

Immediately sprinkle the crepe with some of the spring onions ... He serves them classic, with sugar and lemon juice.” 1. Add the flour, sugar, baking powder and salt to a large bowl.

Pour the mixture into a jug and set aside. To make the filling, mix the yoghurt, dill and lemon juice with a pinch of salt and ground black pepper in a bowl. Adjust the seasoning to taste ...

Macerate the berries. Combine blueberries, sugar, and lemon juice in a separate bowl, mashing a few of the berries in the process. Make the batter. Rub the lemon zest and sugar together until ...