House recipe
🥞 Crêpes with sugar and lemon
A thin rested batter cooked into lacy crêpes, finished simply with sugar and fresh lemon juice.
Allergens. Contains: Gluten, Eggs, Milk. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 125 g plain wheat flour
- 2 eggs
- 300 ml milk
- 40 g butter, melted, plus a little for the pan
- 3 tbsp sugar, 1 tbsp for the batter, the rest for sprinkling
- 1 pinch salt
- 1 lemon, cut into wedges
Method
- Whisk the flour, 1 tbsp sugar and salt in a bowl. Make a well, add the eggs and a little milk and whisk to a smooth paste.
- Gradually whisk in the rest of the milk, then 2 tbsp of the melted butter. Rest the batter for 30 minutes.
- Heat a non-stick frying pan over medium heat and wipe it with a little butter.
- Pour in a small ladle of batter and swirl to cover the base thinly. Cook for about 1 minute until the edges lift, flip and cook 30 seconds more.
- Repeat with the rest of the batter, stacking the crêpes on a warm plate.
- Sprinkle each crêpe with sugar and a squeeze of lemon, fold into quarters and eat warm.