Add the eggs to the flour in a bowl, mix and then add the milk and mix again. The consistency should be creamy so add more milk if necessary.
Heat a small frying pan with a teaspoon of sunflower oil, add the creamy pancake mixture until it coats the bottom thinly. When mixture looks like it has set flip over pancake to the other side and cook this side until it is done about 1-2 minutes each side.
Place pancake in a flat plate and add the honey and 100g of the raspberries and roll up the pancake. You can add a little squeeze of lemon juice on top if you like.
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