Lemon and Sugar Crepes
In Paris, these wafer-thin crêpes with the simplest of flavorings are sold by street vendors.
Preparation Time15 min
Cooking Time10 min
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe CourseDessert, Main Course
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
MealBreakfast, Brunch, Dinner
Taste and TextureSweet, Tart
- 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
- 8-in (20cm) crêpe pan
Process the milk, flour, eggs, oil, and salt in a blender or food processor until smooth. Let stand for 30 minutes.
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.
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.
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.
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