METHOD:

1. Empty contents of one pancake sachet into a large mixing bowl. 

2. Add full cream milk and mix with a whisk until combined into a smooth batter.

3. Pour 60 mL (1/4 cup) of batter into a pre-heated, lightly greased pan over low heat and use a T-shaped crêpe spreader (Rozell) or twirl the pan to spread the batter evenly. 

4. Cook the crêpe until golden brown.

5. Enjoy with dark chocolate, banana, lemon curd, fresh berries, cottage cheese or any of your favourite toppings.