The beurre noisette

• 1 golden finish
• 0 Fillings

Step 1
In a small saucepan, melt the butter to the noisette stage.

Step 2
Whisk the liquid into the pancake batter: this will bring extra flavour to the crepe.

Step 3
Cook the pancake.

Step 4
You'll need a shallow, medium-sized frying pan, non-stick if possible.

Step 5
Grease the pan with the extra butter (or oil) and put it on a high heat.

Step 6
Once the pan is really hot, reduce the heat to medium and add the pancake mix using a ladle – about 2 tbsp of batter per crepe.

Step 7
Swivel the pan to spread the mixture evenly around and cook it for about a minute.

Step 8
As it cooks, gently lift the edges with a small palette knife until you can feel it's completely detached from the pan.

Step 9
You can turn the pancake over with the palette knife.

Step 10
But if you're brave enough, use a bit of wrist action and flip it.

Step 11
Stack the cooked pancakes on a plate, putting a small sheet of greaseproof paper between each one so they don't stick together.

Step 12
If you're not going to serve them straight away, cover with a clean tea towel to keep warm.

Step 13
Before serving, reheat the pancakes for a minute in a greased frying pan.

Step 14
Serve with a dusting of golden caster sugar on top and a squeeze of lemon, or with a chocolate spread.