125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour
½ tsp ground cinnamon
2 medium (US large) eggs
300ml/½ pint/1¼ cups milk
olive oil to fry
sugar and Greek yogurt to serve
1 Beat the flour, cinnamon, egg and milk together in a bowl to make a smooth batter. Set aside to stand for 20 minutes.
2 Heat a small heavy-based frying pan over a medium heat. When the pan is really hot, add a few drops of oil, then pour in a little batter and tilt the pan to coat the bottom evenly. Cook for 1–2 minutes until golden underneath, then flip over and cook the other side. Slide out of the pan and keep warm.
3 Repeat with the remaining batter, adding more oil if needed, to make six crêpes.
4 Serve sprinkled with sugar with a spoonful of yogurt.