Imported from Instagram

Lemon and Sugar Crepes

Name: Lemon and Sugar Crepes
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Yield: 12 servings
Cuisine: French
Ingredients: 300 ml Milk; 3 Eggs; 2 tbsp Oil or melted butter (The source gives oil or melted butter as alternatives.); 114 g Plain white flour; 2 tbsp Sugar; 0.25 tsp Salt; Butter (A small amount for cooking the crepes; add once the pan is hot if using a stainless-steel pan.); Lemon juice (For topping; amount unspecified.); Sugar (For topping; amount unspecified.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Thin, tender crepes served with the classic bright, tangy-sweet combination of lemon and sugar. The batter rests briefly before being cooked in a hot pan, then each crepe is filled, rolled, and topped.

12 servings49 minFrench

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Ingredients

300 ml Milk
3 Eggs
2 tbsp Oil or melted butter (The source gives oil or melted butter as alternatives.)
114 g Plain white flour
2 tbsp Sugar
0.25 tsp Salt
Butter (A small amount for cooking the crepes; add once the pan is hot if using a stainless-steel pan.)
Lemon juice (For topping; amount unspecified.)
Sugar (For topping; amount unspecified.)

Steps

1
Whisk the milk, eggs, and oil or melted butter together in a jug.
2
In a large bowl, mix the flour, sugar, and salt.
3
Pour 1 cup of the milk mixture into the flour mixture. Whisk until a paste forms.
4
Add the remaining milk mixture and whisk until smooth, taking care not to over-whisk.
5
Leave the batter to rest for 20 minutes.
6
Heat a non-stick frying pan over medium-high heat. Add a small amount of butter. If using a stainless-steel pan, wait until it is hot before adding the butter.
7
Add around 1/3 cup batter to the pan and swirl it around to coat the pan.
8
When the crepe begins lifting at the edges, after about a minute, run a knife or spatula underneath its edge, then flip it. Cook the other side for 30 seconds to 1 minute.
9
Add lemon juice and sugar to the crepe, then roll it up. Add more lemon juice and sugar on top, and serve.

Notes

The source does not specify the amount of butter used for cooking or the amount of lemon juice and sugar for topping. The oil and melted butter are offered as alternatives in the batter.