Recipe

French crepes with lemon and sugar

Dec 27, 2013 1:00pm
  • 10 mins preparation
  • 40 mins cooking
  • Makes 20 Piece
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Ingredients

French crepes with lemon and sugar
  • 1 1/4 cup (185g) plain flour
  • 1 pinch salt
  • 3 eggs, lightly beaten
  • 1 1/2 cup (375ml) milk, or half milk and half water
  • 1 tablespoon brandy (optional)
  • 20 gram melted butter, plus extra to grease
  • caster sugar, lemon wedges, to serve

Method

French crepes with lemon and sugar
  • 1
    Sift flour with salt into a large bowl. Make a well in centre and add egg and milk. Using a whisk, gradually draw flour into wet ingredients. Whisk well and stir in brandy and melted butter. Cover and set aside for 1 hour.
  • 2
    Transfer batter to a jug. In a heavy-based frying pan or crepe pan, heat a little extra butter. Pour off any excess.
  • 3
    Pour in just enough batter to thinly coat surface of pan. Rotate pan quickly and run batter smoothly and evenly over surface. Pour off any excess. Cook for about 1 minute, until small bubbles appear. Flip and cook for another minute. Transfer to a warm plate. Repeat with remaining batter, stacking on top of one another.
  • 4
    Fold into quarters and top with sugar and a squeeze of lemon juice to serve.

Notes

Leaving the batter to stand allows the starch cells to swell so that they will burst the moment they touch the hot pan, which results in a lighter crepe.

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