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French, Paris
Lemon and Sugar Crêpes

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Recipe

In Paris, these wafer-thin crêpes with the simplest of flavorings are sold by street vendors.

Yield: Makes 4 servings
Prep time: 15 Mins, Plus Standing
Cooking time: 10 Mins

Ingredients

  • 1 cup whole milk
  • 2/3 cup all-purpose flour
  • 2 large eggs
  • 1 tsp vegetable oil, plus more for cooking crêpes
  • Pinch of salt
  • Lemon wedges and slices and superfine sugar, to serve

Special Equipment:

  • 8-in (20cm) crêpe pan

Directions

 

1. Process the milk, flour, eggs, oil, and salt in a blender or food processor until smooth. Let stand for 30 minutes.

2. Preheat the oven to 200°F (95°C). Heat an 8in (20cm) crêpe or nonstick frying pan, over high heat until a splash of water "dances" on the surface. Pour in enough vegetable oil to cover the bottom, swirl the pan to coat, then pour off the excess oil.

3. Ladle about 3 tbsp of the batter into the center of the pan and immediately tilt and swirl the pan so the batter covers the base thinly. Cook the crêpe for about 1 minute until small bubbles appear on the top. Slide a metal spatula underneath and flip the crêpe over, then continue cooking for 30 seconds more, or until golden and cooked through.

4. Transfer to a plate, roll up and keep warm in the oven. Repeat, oiling the pan as needed, until all of the batter has been used. Serve the crêpes hot, sprinkled with sugar, drizzled with lemon juice and served with lemon slices.

Notes

Good with a drizzle of maple syrup, or fruit purèe in addition to the lemon and sugar.Prepare ahead: Make the crepes in advance, and layer with wax paper, then wrap in plastic wrap. Reheat in the oven before topping with lemon juice and sugar.

Freezing Information: the crêpes can be made ahead and frozen, separated by waxed paper, for up to 3 months.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1 tablespoon of oil for the pan, but does not include Lemon wedges and slices or superfine sugar, to serve.

 

Nutritional Information

Nutrients per serving (% daily value)

190kcal (9%)
85mg (9%)
0mg (0%)
63mcg RAE (2%)
136mg
14mg
7g
3g
1g
19g
112mg (37%)
134mg (6%)
2g (11%)
9g (14%)
1mg (8%)
 

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