Pistachios make a great filling but don't skimp on the butter or honey.
• 2 cups plain flour
• 2 cups milk
• 4 eggs
• 2 tbsp icing sugar
• 80g butter, melted
• ½ cup honey
• 1 cup crushed pistachios
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.
Heat a flat 24cm frying pan or crêpe 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.
Brush a crêpe with melted butter and drizzle generously with honey. Scatter a thin layer of pistachios on top, then roll them up. Alternatively, fold the crêpe in half, then half again, to form a wedge shape. Repeat for the remaining crêpes. Arrange on a plate, brush with a little more butter, drizzle over a little more honey, scatter with pistachios, and serve.
Also try: Adam Liaw's lamb and feta tacos
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.