This batter is really easy – just put flour, milk and eggs (and a touch of sugar) into a blender and that's it. You can even pour the mix straight from the blender jug into the pan. Pistachios make a great filling but don't skimp on the butter or honey.
2 cups plain flour
2 cups milk
2 tbsp icing sugar
80g butter, melted
½ cup honey
1 cup crushed pistachios
1. Place the flour, milk, eggs and icing sugar in a blender and combine until smooth. Rest in the fridge for 30 minutes in the blender jug.
2. Heat a flat 24cm frying pan or crepe pan and brush with a little melted butter. Tilt the pan and pour in about ⅓ cup of batter, quickly swirling to completely coat the pan in a thin layer. Cook until lightly browned, about 2 minutes, then flip and cook for about 20 seconds, until set. Remove to a plate to cool. Repeat for the remaining batter.
3. Brush a crepe with melted butter and drizzle generously with honey. Scatter a thin layer of pistachios on top, then roll them up. Alternatively, fold the crepe in half, then half again, to form a wedge shape. Repeat for the remaining crepes. Arrange on a plate, brush with a little more butter, drizzle over a little more honey, scatter with pistachios, and serve.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.