Place the flour in a mixing bowl and make a well in the centre. Drop in the eggs and add a little of the milk. Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
Beat until smooth then gradually beat in the remaining milk.
Heat a little oil in a 20cm/8in heavy-based frying pan. (I use a silicone pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tablespoon of the pancake mixture into the pan and tilt the pan quickly so that the batter to coats the base of the pan. Cook for about 1 minute until the underside is golden.
flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.
To make the pancake Caprese parcels
Toss together the mozzarella, tomatoes, onion and basil. Season to taste with salt and pepper
Divide the filling between the pancakes and fold up to form a parcel.
Heat the butter and oil in a frying pan and place the pancakes seam side down in the pan and cook for about 3 minutes. Carefully turn over and cook for another 3 minutes.Serve garnished with fresh basil
To hold the pancake parcels close you can secure with a cocktail stick. Remove before serving.
You may need to fry the pnacakes in a couple of batches adding a little more butter and oil for the subsequent batches.