Crepes With Lemon And Sugar

Posted on February 16, 2015 in Breakfast Recipes

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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 .

Ingredients:

30 grams unsalted butter melted (plus more for frying)

150 grams plain flour 

325 ml milk 

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.

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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.

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Just before making the crêpes, add the melted butter.

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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.

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This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side.

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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.

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1 Comment

  • Reply Ioanna Drymoni February 16, 2015 at 9:11 pm

    Yummyy – I can’t wait to make pancakes tomorrow <3 xx

    Ioanna | Hearting.co.uk

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