Crêpes are one of my foodie favs. Originally haling from the north of France, these thin, French pancakes can be served savory or sweet. I was taught how to make these for the first time by a dear French teacher I had in high school named Sylvie. I'm sure my fond memories of her are somehow rooted in her crêpe making abilities...
This morning's breakfast... Check.
Lemon Sugar Crêpes
1 1/4 cup flour
1 Tblsp sugar
1/4 Tsp salt
2 cups semi-skimmed milk
3 eggs
2 Tblsp melted butter, cooled at room temperature
It is important that all the ingredients are roughly the same temperature (room temperature), otherwise they will not mix properly.
Sift together the dry ingredients and set aside. In a large bowl, beat the eggs and milk together. Slowly add the dry ingredients to the wet, beat together, then lastly add the melted butter. The batter should be smooth without any clumps, quite runny, and light. Place in the fridge for 10-15mins to allow the batter to thicken a bit.
Remove batter from the fridge, and heat a medium sized frying pan on medium-high on the stove. The pan should be quite hot, then add a tsp of vegetable/sunflower oil and Tblsp butter to the pan. Take two sheets of kitchen roll/paper towel, and fold into a square so that you may wipe the excess oil and butter from the pan, just allowing a nice thin lawyer of grease, enough so that the crêpes do not stick.
Ladle about 1/4 cup of the batter in the side of the pan, and quickly turn the pan around in small circles, allowing the batter to spread around as thinly as possible, forming a crêpe. Cook on each side for about 2 minutes, until golden brown.
For the lemon sugar topping, squeeze half a lemon over the crêpe and sprinkle a Tblsp of sugar over top.
You can use so many sweet fillings with crêpes... Try: banana slices and Nutella, jam, honey, and Grand Marnier and chocolate.
Enjoy!
Get crêpe ready in vintage lemon heels available to buy at Etsy.com
This morning's breakfast... Check.
Lemon Sugar Crêpes
1 1/4 cup flour
1 Tblsp sugar
1/4 Tsp salt
2 cups semi-skimmed milk
3 eggs
2 Tblsp melted butter, cooled at room temperature
It is important that all the ingredients are roughly the same temperature (room temperature), otherwise they will not mix properly.
Sift together the dry ingredients and set aside. In a large bowl, beat the eggs and milk together. Slowly add the dry ingredients to the wet, beat together, then lastly add the melted butter. The batter should be smooth without any clumps, quite runny, and light. Place in the fridge for 10-15mins to allow the batter to thicken a bit.
Remove batter from the fridge, and heat a medium sized frying pan on medium-high on the stove. The pan should be quite hot, then add a tsp of vegetable/sunflower oil and Tblsp butter to the pan. Take two sheets of kitchen roll/paper towel, and fold into a square so that you may wipe the excess oil and butter from the pan, just allowing a nice thin lawyer of grease, enough so that the crêpes do not stick.
Ladle about 1/4 cup of the batter in the side of the pan, and quickly turn the pan around in small circles, allowing the batter to spread around as thinly as possible, forming a crêpe. Cook on each side for about 2 minutes, until golden brown.
For the lemon sugar topping, squeeze half a lemon over the crêpe and sprinkle a Tblsp of sugar over top.
You can use so many sweet fillings with crêpes... Try: banana slices and Nutella, jam, honey, and Grand Marnier and chocolate.
Enjoy!
Get crêpe ready in vintage lemon heels available to buy at Etsy.com
