Crêpes with Lemon and Sugar
◷ 68 mineasy
Thin, tender French crêpes with golden mottling, lightly crisp edges and a bright lemon-and-sugar finish. Makes 8 crêpes, serving 4 as a light breakfast.
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Crêpes with Lemon and Sugar
Preparation takes 19 minutes. Cooking takes 27 minutes. Allow 68 minutes in total. Makes 4 servings. Key ingredients: plain flour, fine salt, eggs, whole or semi-skimmed milk, whole or semi-skimmed milk. Equipment: 24 cm non-stick frying pan or crêpe pan with a flat base approximately 21–22 cm across, Small saucepan, Mixing bowl, at least 1.5 litres, Whisk, Scales and measuring jug, Thin heat-resistant spatula, Heat-resistant pastry brush, Citrus juicer, Plate and clean tea towel for holding cooked crêpes.
Kitchen tip: Treat the first crêpe as a heat-and-portion check. If it is too thick, use slightly less batter or add the reserved milk only if the batter is genuinely thick.