For the pancakes
115ml milk
1 large egg
1 large yolk
60g plain flour

Butter for frying

For the custard
250ml milk
2 large yolks
30g cornflour
50g caster sugar
pinch of ground cloves
pinch of ground mace
1/4tsp ground cinnamon
fresh grated nutmeg to taste
1tbs cream sherry/Marsala/Madeira/Mead (optional)

For the glaze
1 large egg white
caster sugar for sprinkling

• Whisk together the ingredients for the pancake batter.
• Melt a little butter in a pan and fry ¼ of the batter at a time to make four, thin pancakes. Don’t worry if they’re uneven – the folding/rolling will neaten everything.
• Set each cooked pancake aside to cool.
• Whisk together the yolks, sugar, spices and cornflour.
• Heat the milk in a pan and when almost boiling, pour over the egg mixture, whisking briskly.
• Return the mixture to the pan and stir over medium heat until thickened.
• Transfer the mixture to a bowl to cool. Stir in the alcohol, if using.
• Cover the surface of the custard with plastic film and chill until cold.

To finish

• Take ¼ of the custard and lay it in a log shape along the bottom edge of a pancake.
• Fold the left and right sides of the pancake inwards (to contain the custard) and then roll up the pancake, keeping the custard filling well wrapped.
•  Lay the rolled pancake on a parchment-lined baking sheet, with the free edge of the pancake underneath to keep it from unrolling.
• Repeat with the remaining pancakes and filling.
• Heat the oven to 200°C, 180°C Fan.
• Whisk the egg-white until frothy and brush generously over the rolled pancakes.
• Sprinkle the caster sugar over the rolled pancakes.
• Bake the pancakes for 15 minutes to caramelise the sugar and crisp the pancakes. Add an extra 5 minutes more, depending on how brown/crispy your tastes are.
• Allow to cool for 5 minutes before serving – the custard inside will be very hot.