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For the batter
- 125 (4oz) plain flour
- Pinch of salt
- 1 egg, plus 1 egg yolk
- 15 (1tbsp) oil
- 300 (1⁄2 pint) milk
For the filling
- 1 lemon
- 150 (1⁄4 pint) milk
- 1 egg, separated
- 25 (1oz) caster sugar
- 15 (1⁄2oz) plain flour
- 15g (1⁄2oz) cornflour
- Oil for greasing
- 150 (5oz) good-quality lemon curd
- 200 tub crème fraîche
- About 25 (1oz) melted butter
- Icing sugar to dust
- Lemon wedges to serve
- Step 1
First, make the batter: blend together the flour, salt, egg, egg yolk, oil and milk in a food processor until the batter has the consistency of single cream. Cover and set aside in a cool place for at least 30min.
- Step 2
Meanwhile, make the filling: grate the rind of the lemon and add to the milk. Bring slowly to the boil, cover and set aside for 5min. Beat the egg yolk with the caster sugar until pale and well combined. Beat in the flours, then whisk in warm milk. Return to the pan and, stirring constantly over a low heat, bring the mixture to the boil (see Cook's Tip); the custard should now be pale and thick. Cover and leave to cool.
- Step 3
Meanwhile, heat and lightly oil an 18cm- (7in-) base pancake pan. Fry six paper-thin pancakes and set aside, interleaved with greaseproof paper. (Extra pancakes can be frozen, interleaved with greaseproof paper.)
- Step 4
Whisk lemon curd into the cooled custard and fold in the crème fraîche. Whisk egg white until it just holds its shape, then fold into lemon mixture.
- Step 5
Divide the filling among the pancakes. Fold the sides of each pancake into the centre, then fold in the top and bottom to form a parcel. Secure with a wooden cocktail stick. Grease a large ovenproof dish with a little of the butter and place the pancakes in it.
- Step 6
Drizzle the pancakes with the remaining butter and squeeze the lemon juice over. Dust with icing sugar, then place under a preheated grill for 2min or until the sugar begins to turn golden and caramelise. Serve the pancakes with lemon wedges.
- Step 7
To freeze. Complete to the end of step 5, then cover and freeze. To serve. Continue as in step 6 but reheat from frozen in the oven at 200°C (400°F) mark 6 for 25–30min.
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Don't panic if it's lumpy
As you bring the mixture to the boil it may turn lumpy. Don't panic - keep stirring until it just reaches the boil and it will return to a thick, smooth paste.
Per Serving:
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
