I like pancakes stuffed with puréed apple and thick purées of plums
with fromage frais.

300ml full fat milk
125g plain flour
2 eggs
A generous knob of melted butter

Whisk all the ingredients together – they should be the consistency
of single cream – and allow to stand for at least half an hour.
Use the first pancake as a ‘taster’. Lightly butter a non-stick frying
pan and put on a medium heat. Pour in a thin layer of batter. Move the
pan around so that the batter covers the surface. Once the batter has
set, flip or turn the pancake to cook on the other side. There should
be no more than a hint of the batter turning brown in cooking.
Dust with sugar, add a filling if required and roll up.