125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour
1 egg + 1 egg yolk
1 tbsp sunflower oil, plus extra to fry
250ml/9fl oz/1 cup milk
For the lemon filling
75g/3oz/6 tbsp butter, softened
50g/2oz/¼ cup caster (superfine) sugar
grated zest of 1 lemon
For the cherry compote:
pared rind of ½ lemon
75g/3oz/6 tbsp caster (superfine) sugar
450g/1lb cherries, pitted
1 To make the crêpes, sift the flour into a bowl and stir in the egg, egg yolk and oil. Gradually whisk in the milk, beating until smooth. Set aside for 15 minutes.
2 Meanwhile, cream all the lemon filling ingredients together in a bowl until light and fluffy.
3 To make the cherry compote, put the lemon rind, sugar and 175ml/6fl oz/¾ cup water in a pan and heat gently, stirring until the sugar dissolves. Boil for 3 minutes until syrupy. Add the cherries and cook for 5 minutes. Discard the lemon rind.
4 Pour a little oil into an 18cm/7in frying pan and place over a medium heat. When hot, pour 2–3 tbsp batter into the pan, tilting it to coat the bottom. Cook until browned on the underside, then flip the crêpe over and cook the other side. Slide out on to a large plate and cook the remaining crêpes in the same way.
5 Spread each crêpe thinly with lemon butter, then fold into four. Place half the crêpes in a large frying pan and set over a medium heat for 5 minutes, turning once, until hot. Repeat with the remaining crêpes. Reheat the cherry compote.
6 Serve the crêpes immediately with the compote.