French mushroom, ham and goat's cheese crepe

This versatile dish can be topped with any number of fillings to make a tasty treat at any time of the year.

And you don't have to stick with the traditional British variety, either.

If you want to create your own tempting version, use the basic pancake batter recipe below, created by experts at the British Egg Information Service. Then try one of their three great topping suggestions -French mushroom, ham and goat's cheese crepe, banoffee pancakes, and quick and easy crepe suzette.

WHAT DO I NEED?Makes eight 75g/3oz plain flour Pinch of salt 2 large British Lion quality eggs 150ml/1/4pt milk A little oil for frying.WHAT DO I do?Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump-free. Add the remaining milk and whisk again until smooth. If you prefer place all the ingredients together in a food processor and blend until smooth. Pour the batter into a jug. The batter can be made in advance and chilled for up to eight hours before use.

Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for two minutes or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!

Cook for a further one to two minutes or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make a further seven pancakes in the same way. Serve simply with lemon and sugar or try them in one of the following recipe ideas.

WHAT DO I DO?Fill the pancakes with sliced mushrooms sauteed in oil, a slice of ham, then top with thinly sliced goats cheese. Fold up to enclose the filling then pop under a hot grill until the cheese begins to melt. Serve scattered with flat-leaf parsley.BANOFFEE PANCAKEFill the pancakes with sliced banana, then spoon a little ready-made toffee sauce over the bananas. Fold the pancakes up to enclose the filling. Serve with cream and drizzle more sauce over the top.CREPE SUZETTEIn a large frying pan, heat the zest and juice of two oranges with four tablespoons of sugar and gently heat, stirring until the sugar dissolves. Simmer for one to two minutes until syrupy. Add three tablespoons Grand Marnier then four pancakes, folded into quarters. Reheat the pancakes in the sauce for one to two minutes. Serve straight away with ice cream.