Lemon and sugar crepes
Thin, lacy crepes straight from the pan, sprinkled with sugar and a good squeeze of lemon, then folded into quarters. Simple and perfect.
- Prep
- 4 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 270 kcal
Ingredients
Method
Put an 8- or 9-inch nonstick skillet over medium-high heat to get properly hot. Whisk the flour, salt and 1 tbsp sugar in a bowl, make a well, add the eggs and a splash of the milk and whisk to a thick, smooth paste.
Gradually whisk in the rest of the milk, then the melted butter, to get a batter the thickness of heavy cream. No need to rest it.
Wipe the pan with a little butter on paper towels. Pour in about 3 tbsp batter and immediately tilt and swirl to coat the base thinly. Cook until the edges lift and the underside is lacy gold.
Flip with a spatula and cook the second side for 20 to 30 seconds. Slide onto a plate and repeat with the remaining batter, buttering the pan every couple of crepes. You should get about 8.
Sprinkle each crepe with sugar and lemon juice while warm, fold into quarters and serve with lemon wedges for extra squeezing.
Tips
- The first crepe is always a tester: adjust the heat or thin the batter with a splash of milk if it's too thick to swirl.
- Run two pans at once to have them all done in under 10 minutes.
- Stack cooked crepes on a plate under a clean kitchen towel to keep them warm and soft.
