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While whisking, slowly pour the milk/eggs mixture into the bowl. Once all the milk mixture has been added, whisk until there are no lumps in the batter
3
Place a large non-stick frying pan over a medium heat and wipe the base of the pan with a little oil to grease
10ml of vegetable oil
4
Pour about 100ml of the batter into the pan, tilt the pan to spread the mixture across the base to form a thin, round pancake
5
Once bubbles start to form and pop on the surface it is time to turn the pancake over. If in doubt, gently lift the pancake to check if the bottom is golden brown
6
Use a spatula to flip the pancake over and cook for a further 30-45 seconds. Transfer the pancake onto a plate and cover with cling film. Repeat the process to make 7 more pancakes
70ml of vegetable oil
7
To make a stock syrup for the compote, combine the sugar and water in a saucepan, bring to the boil and stir to dissolve the sugar
120ml of water
60g of caster sugar
8
Stir in the rhubarb and reduce the heat, gently simmer for 10 minutes, stirring occasionally until the rhubarb is very soft
Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.