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