Whisk together the melted butter, milk and eggs in a jug. Place the dry mix into a mixing bowl and gradually whisk in the wet ingredients to form a smooth batter. At this point, you can cover and chill the batter until you need it.

To cook the crepes, heat a large non-stick frying pan over medium heat and grease lightly with a small knob of butter. Once the butter has melted and the pan is hot, pour about 1/4 cup batter into the pan and swirl around until the entire surface is covered. Cook for a few minutes until the surface has set, then carefully flip and cook until golden on both sides. Transfer the crepes to a plate and cover with a tea towel to keep them soft. Allow to cool.

Combine the castor sugar and cinnamon (or use NOMU Sweet Rub) and sprinkle a thin layer over each crepe. Slice each one into thin strips (about 2-3cm wide) using a knife or pizza cutter and roll up each strip into a scroll. Roll up any shorter offcuts within a larger strip to avoid waste (see Tips).

Thread the crepe coils onto skewers alternating with bite-size chunks of your chosen fruit. Place onto a platter and serve!

Tip: This recipe makes 10 crepes and you’ll get about 5 scrolls from each one. Feel free to halve the crepe ingredients if you don’t need so many.

We find this rolling method neater than rolling up the crepes whole and slicing into pieces afterwards. Feel free to do it this way to save some time!

Try filling the crepe coils with a thin layer of Nutella instead of cinnamon sugar, or serve the crepe skewers with a little chocolate sauce on the side for dipping.