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 .
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.