Frixuelos

Step 1: Whisk 4 ½ oz plain flour, 1 tbsp caster sugar, 1 pinch salt and 1 tsp lemon zest in a bowl. Make a well, crack in 2 eggs and whisk in a little of 1 ¼ cups whole milk at a time until the batter is smooth with no lumps.

Step 2: Stir in half the melted ½ oz butter. The batter should be as thin as single cream; add a splash more milk if it coats the spoon thickly. Cover and leave it for 30 minutes, or overnight in the fridge.

Step 3: Heat a 20–22 cm frying pan over a medium heat and wipe it with a little of the remaining ½ oz butter on kitchen paper. It is hot enough when a drop of batter sizzles and sets at once.

Step 4: Pour in about 2 tablespoons of batter and tilt the pan quickly so it spreads into a very thin round. Cook until the edges lift and turn golden and the top looks dry, about 1 minute.

Step 5: Flip with a spatula or your fingertips and cook the other side for 20–30 seconds, until freckled with brown. A common mistake is making them too thick: if you can't almost see the pan through the batter, use less next time.

Step 6: Stack the frixuelos on a plate under a clean tea towel to keep them soft, greasing the pan lightly every two or three. You should get about 12.

Step 7: Serve warm, sprinkled with sugar and rolled up, or folded into quarters with a drizzle of honey.