1. Place the flour,milk,eggs and icing sugar in a blender and combine until smooth. Rest in the fridge for 30 minutes in the blender jug.
2. Heat a flat 24cm frying pan or crepe pan and brush with a little melted butter. Tilt the pan and pour in about ⅓ cup of batter,quickly swirling to completely coat the pan in a thin layer. Cook until lightly browned,about 2 minutes,then flip and cook for about 20 seconds,until set. Remove to a plate to cool. Repeat for the remaining batter.
3. Brush a crepe with melted butter and drizzle generously with honey. Scatter a thin layer of pistachios on top,then roll them up. Alternatively,fold the crepe in half,then half again,to form a wedge shape. Repeat for the remaining crepes. Arrange on a plate,brush with a little more butter,drizzle over a little more honey,scatter with pistachios,and serve.
Find more of Adam Liaw's recipes in theGood Food Favourite Recipes cookbook.