LEMON PANCAKES

Sieve the flour into a bowl; make a well in the centre and add the eggs and milk; mix by gradually drawing the flour into the liquid, beating constantly; add remaining crepe ingredients and mix until thick and smooth

To cook, dip a piece of kitchen roll into some oil and wipe the inside of a frying pan with it; when it is really hot pour in just enough batter to cover the base of the pan thinly and cook quickly until golden underneath; turn with a spatula and cook until golden; remove from the pan, stack on a plate and keep warm; continue with the remaining mixture to make 12 pancakes

Mix the eggs with the sugar, lemon zest and juice in a pan; cook over a low heat, stirring constantly, until thick and creamy; remove from the heat and straining through a fine sieve; dice butter and add a few pieces at a time, beating well after each addition

Grease a tin the same size of the frying pan in which the pancakes were cooked and place a cooked pancake in the base; cover with a thin layer of filling and top with another pancake; continue layering and filling in this way, finishing with a pancake; cook for 20 minutes in a preheated oven 200C/Gas 6; allow to cool in the tin

Turn out the cake and dust with icing sugar