Pancakes with poached stone fruit & berries

1.Sift the flour and salt into a bowl and make a well in the centre. Drop in the whole egg and extra yolk. Blend the eggs together with a wooden spoon, gradually drawing in the flour as you go, then start adding the milk, keeping the mixture the consistency of thick cream. Continue stirring until all the flour is drawn in (you will have used about half the milk by this time). Beat well, then add the butter and remaining milk.

2.Alternatively, to make the batter using a food processor, put the eggs, melted butter and milk in the processor fitted with a chopping blade. Blend for a few seconds, then stop the machine, add the sieved flour and salt, and blend for 30 seconds.

3.Rest the batter for 30 minutes. Check the consistency before making the crêpes – it should be like a thin cream; thin with more milk if necessary.

4.Heat a small heavy pan over a medium heat. Smear the pan with a little butter and when hot, pour in a spoonful of batter. Quickly swirl it around the pan to coat the entire base, then pour any excess batter back into the bowl. It should take about a minute to cook the first side. Loosen the crêpe with a palette knife, flip it over and cook the other side. Put the crêpes on a cooling rack as they’re made.

5.Put the vanilla sugar and the water in a medium-sized frying pan and set the pan over a gentle heat. Cook until the sugar has dissolved, stirring gently once or twice with a metal spoon, but always keeping the sugar under the water level. Once the sugar is dissolved, bring to the boil and boil for 2 minutes before lowering the heat.

6.Add the apricots and nectarines to the syrup in the pan, cut side up. Spoon the syrup over the fruit and cook gently until the fruit is tender. Add the berries. Leave to cool, then cut the stone fruit into wedges.

7.Spread the crêpes with yoghurt. Fold in half, then fold again to form triangles. Arrange three to four to a plate and dust with icing sugar. Spoon fruit and juice over and around the crêpes. Serve immediately.