Lemon & Sugar Crêpes
Thin, lacy French-style crêpes, perfect for Shrove Tuesday. Squeezed with fresh lemon, sprinkled with sugar and rolled up. Two pans on the go means breakfast for everyone in minutes.
30 mins
Easy
Serves 4
Rate this recipe
Nutrition per serving
290
Calories
9g
Protein
42g
Carbs
9g
Fat
Ingredients
- 125g (1 cup) plain flour
- A pinch of salt
- 2 large eggs
- 300ml (1¼ cups) milk
- 1 tablespoon melted butter, plus extra for the pan
- 2 lemons, cut into wedges
- Caster or granulated sugar, for sprinkling
How to make it
1. Make the batter Put the flour and salt in a bowl, make a well in the middle and crack in the eggs. Whisk, slowly pulling in the flour from the edges and adding the milk a little at a time, until you have a smooth batter the thickness of single cream. Stir in the melted butter. If you have time, let it rest for 20 minutes.
2. Heat the pan Heat a non-stick frying pan or crêpe pan over medium-high heat and wipe it with a little butter on kitchen paper. It needs to be properly hot.
3. Swirl Pour in about 3 tablespoons of batter and immediately tilt and swirl the pan so it spreads in a thin even layer across the base.
4. Cook and flip Cook for about a minute until the edges lift and the underside has golden spots. Loosen with a spatula and flip, or toss if you're feeling brave. Cook 30 seconds on the second side.
5. Keep going Stack the crêpes on a warm plate as you go. Two pans at once makes it twice as fast.
6. Serve Squeeze lemon over each crêpe, sprinkle with sugar, and roll it up.
Good to know
- The first one is always a bit of a disaster. That's the cook's
- Too thick? Add a splash more milk to the batter
- Nutella and banana, or ham and cheese, also work if lemon and sugar isn't your thing
Cooking ability level
Photos
