Lemon Crepes

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Lemon Infused Milk (without artificial flavourings)

There is not much art required for making fabulous crepes,

but a little bit of imagination can take you places you never thought possible. Technically, crepes are super easy and relatively fast to prepare, provided you allow the batter the 1 hour of rest required. Otherwise, and in terms of flavours there is a million ways to go about the additions to crepes, creating a whole new concept each time! For instance, instead of going for the plain old milk, why not go for flavoured milk, say a lemon milk as in my recipe here. Simply, add the grated zest of 1 lemon to 2 cups of milk. Bring the milk and zest to a boil and leave it to cool. Once cool, use this lemon milk to make the batter. It sounds very simple, yet most people would reach out to artificial food flavourings! I wanted to use this method, to show you that it really does not take much to flavour food. Flavour does not have to be the mimicking lab-made liquid or powder, when we can actually use the real thing!

In line with this week’s focus on: quick and super easy recipes, here comes one very simple to make yet marvelous to have Lemon Crepes Recipe.

Ingredients

  • 2 1/4 cups all purpose flour
  • 3 eggs
  • a pinch of salt
  • 2 tbsp melted butter
  • 7 tbsp lemon milk (see explanation above)

Mix all the ingredients together. Thin the mixture with extra milk if necessary. Pass the batter through a sieve and let it stand for at least 1 hour, covered at room temperature. Make the crêpes using regular butter and following instructions above.

Lightly grease a heavy-based frying pan and heat it gently. Remove the pan from the heat add 2 tbsp of the batter. Lift and tilt your pan to spread the batter into a thin layer. Return the pan to the heat and brown on 1 side only. Flip over to the other side to ensure it is cooked through, just do not brown it.

Top each crepe with a small piece of butter and finely grated lemon zest, then fold the crêpes into 4, and arrange on a buttered plate.

Serve with caster sugar or honey on the side, along with some lemon wedges. This way you can sprinkle the lemon juice on top and then add the sugar or honey as you eat, which allows you to control its tart/sweetness! Much better than serving these with lemon syrup as most restaurants do!

Now you can have a perfect Lemon Crepe any time :))

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