Lemon Crepes

Name: Lemon Crepes
Ingredients: 105 g plain flour (all purpose); 2 eggs; 2 lemons (grated zest or rind and juice of); 1/2 teaspoon sugar (1 or 2 good pinches); 1/8 teaspoon salt (a small pinch); 300 ml milk; 30 g unsalted butter

7 ingredients

7 steps

Ingredients

105 g plain flour (all purpose)
2 eggs
2 lemons (grated zest or rind and juice of)
1/2 teaspoon sugar (1 or 2 good pinches)
1/8 teaspoon salt (a small pinch)
300 ml milk
30 g unsalted butter

Directions

1

Put the flour into a large bowl and make a well in the centre and add the egg one at a time, mixing with a wooden spoon between each egg.
2

Add the lemon zest and a good pinch or two of sugar and salt and then add the millk little by little, whisking well between each addition to get a smooth mix.
3

Set aside for 1 hour.
4

When ready, melt butter in a crepe (or omelette) non-stick pan and then add the melted butter to the crepe mix and whisk well to combine.
5

Using a small ladle, put some of the mix into the hot pan (over a medium heat) and then swirl to spread and cook until bubbles begin the appear and then flip and cook other side.
6

Continue till all mix is used, you may have to use a little bit of extra butter to grease the pan depending on your pan.
7

To serve fold the crepes up in triangles, pour a little lemon juice over the top and sprinle with a little sugar or fill with seasonal fruit and a little cream and roll and above all enjoy.