Crepes with labneh, honey and pistachio

1 In a bowl, mix the yogurt with 2 tbsp honey. Put a large sieve over another bowl and line it with a clean piece of muslin. Spoon in the yogurt and pull the fabric up round it to make a bag. Chill for 18-24 hours, until the yogurt is firm (you can use the excess whey in place of buttermilk in scones).

2 Put the flour in a medium bowl with a pinch of salt; make a well in the centre. Mix the milk and 100ml water in a jug. Break the eggs into the well and whisk, catching a little of the flour as you go. Gradually add the milk mixture, whisking constantly and drawing the remaining flour into the mixture. Continue whisking until smooth and well combined. Cover and set aside to rest for 30 minutes.

3 Meanwhile, use a small, serrated knife to remove the skin and pith from the oranges. Segment the oranges over a bowl to catch the juices, then squeeze the membranes to release any remaining juice. Remove the seeds from the pomegranate (also over the bowl) and add to the oranges. Strain everything into a small pan to separate the juice from the fruit. Stir the remaining 2 tbsp honey into the pan and bubble over a medium heat for a few minutes until syrupy; keep warm over a low heat. Preheat the oven to its lowest temperature.

4 Once the batter has rested, whisk in the melted butter. Put a pancake pan or frying pan over a medium heat and grease with butter. Use a ladle to add about 2 tbsp batter; swirl it around to evenly coat the base. Cook for about 45 seconds, until golden underneath, then flip over; cook the other side for 30 seconds. Transfer to a plate and keep warm in a low oven while you repeat with the remaining batter to make 12 crêpes.

5 Drizzle each crêpe with a little warm syrup, then roll up and put on a serving platter with dollops of labneh and the fruit. Drizzle over the remaining syrup and scatter over the nuts. Serve straight away.