I’ve always adored pancakes and crêpes, making them and eating them. But I’ve never thought of doing this: making crêpes with holes in them. I came across the recipe in La Bonne Cuisine du Périgord by La Mazille; it makes a crêpe with a crisp lattice that only needs a dusting of vanilla sugar. The method gives plenty of scope for artistry since I’ve found it possible to make faces, dinosaurs or mysterious creatures from outer space in the same way, so naturally these crêpes are highly popular with children, who also enjoy trailing the batter into the pan themselves.