A lot of people might favour a sweet pancake, but they haven't tried these yet. These crepes come together in roughly half an hour - just blend up the crepe batter, whip up the whipped feta and drizzle with hot honey. We've scattered ours with some toasted pine nuts and dill, but you don't have to.
Simply whack all ingredients for the crepe into a blender (or put them in a jug if you have one of those stick blenders). Blitz until the mixture is fully combined lurid Hulk green with no shreds of spinach lurking in its depths. Leave for around 15 minutes - for some reason this makes the pancakes better.
In a bowl, blitz the feta with the yoghurt and lemon juice. Check the seasoning - it's probably salty enough from feta.
In a saucepan bring the honey and chillis to a simmer and remove from the heat.
Get a non stick frying pan (or crepe pan if you have one!) and heat the butter. You might not need it all. Add a few big spoonfuls of crepe batter, or enough to line the pan, then fry for a minute or two on each side.
Spread the whipped feta over the pancake, top with the hot honey and roll up.
Scatter with more hot honey, pine nuts and dill.
