Galician thin crêpes (Filloas)

1. Melt half the butter; finely grate the lemon zest.

2. Sift the flour with the salt and 1 tablespoon of sugar into a bowl, crack the eggs into the centre and gradually add the milk and water, whisking until smooth.

3. Stir in the melted butter and lemon zest; the batter should be very thin, runnier than cream. Cover and leave to rest for 30 minutes.

4. Heat a crêpe pan and grease it lightly with a knob of butter (or a piece of pork fat, as they do in Galicia).

5. Pour in a small ladleful of batter and swirl the pan to spread it very thinly; cook for about 1 minute until the edges are lacy and golden, then flip and cook for another 20-30 seconds.

6. Serve stacked, sprinkled with the remaining sugar, or filled with honey or custard (natillas) and rolled up.

Tip: In Galicia they're made at Carnival – the batter should be thin enough for the filloa to be almost translucent, with lacy edges.