Ingredients

Steps

• Preheat the oven to 180°C.
• Whisk eggs and flour until smooth, then whisk in milk, salt, and 5ml of oil.
• Smear a non-stick frying pan with the remaining oil and heat gently.
• Ladle pancake mixture into the pan to cover the base evenly.
• Cook until golden-brown on both sides and repeat to make eight pancakes.
• Heat butter, one sprig of lavender, and honey in an ovenproof pan.
• Add fruit to the pan, caramelize lightly, and roast in the oven for five minutes.
• Deglaze the pan with orange juice, add fresh lavender, and let rest.
• Fill each pancake with fruit and juice, then roll or fold to serve.