Instructions

1. Mix the flour and salt in a bowl. Add half of the milk and the egg. Mix, then add the oil and enough milk to get the consistency of single cream (you can use a blender or hand-held stick blender too). Set the batter aside - for about 30 minutes if you can.
2. Whilst the batter is resting, make the papaya compote. Peel the papaya and cut it in half. Scrape out the seeds then thinly slice the flesh. Heat a pan and add a drop of oil. Add the papaya slices, sprinkle over the sugar & cinnamon, then cook for a minute, stirring gently. Add the lemon zest and juice - let it bubble until it starts caramelizing. Then turn the heat off and keep it warm under a lid.
3. Heat a heavy-based or crepe pan over a moderate heat, then add a spoonful of oil and wipe it round the pan with kitchen paper. Put aside the oily paper.
4. Ladle some batter into the pan, tilting the pan to allow the mixture to spread evenly and thinly. Cook for about 30-45 second. When the edge of the pancake turns golden turn or flip it over and cook for another 30 seconds or so. Slide it out to a plate. Wipe the pan with the oily kitchen paper and repeat this step with the rest of the batter. You should get about 8 pancakes.
5. Warm up the papaya compote ( you can add some orange or almond liquor at this point) and spoon some onto the middle of a pancake. Drizzle some honey/ maple syrup over and roll it up. Dust with some icing sugar mixed with cinnamon if you like.