Breakfast

Crepes With Lemon And Sugar

Lemon sugar crepes are as simple and easy to make as you can get. They’re not difficult to make – just your basic crepes – and you can fill them however you like.  I have to have mine as I always did as a child, sprinkled with granulated sugar and squeezed with lemon juice. There is something very special about a soft crepe, crunchy granulated sugar drizzled with sour lemon juice .

Crepes With Lemon And Sugar

Prep Time20 mins
Cook Time1 min
Total Time21 mins
Servings: 2 people
Calories: 350kcal

Ingredients

  • 30 grams unsalted butter melted plus more for frying
  • 150 grams plain flour
  • 325 ml milk
  • 1 large egg

Instructions

  • The best thing to have to make proper crêpes is a copper crêpe pan, but they are rather expensive and you probably would only use it once or twice a year so a normal frying pan will do the job just as well.
  • Melt the butter in the frying pan and then turn off the heat and let it cool a little.
  • Put the flour into a bowl, whisk the egg and milk in a jug and then combine together wishing gently to get rid of any lumps.
  • Just before making the crêpes, add the melted butter.
  • Heat a frying pan and ladle 2–3 tablespoons of batter into the pan then quickly swirl so that the batter forms a thin pancake covering the base of the pan.
  • This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side.
  • Put onto a plate and drizzle some lemon juice and a sprinkle of sugar or onto some baking paper while you continue with the rest of the batter.

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