Basic lemon and sugar crepes
This basic lemon and sugar crepe recipe combines simple ingredients like flour, eggs, and milk with zesty lemon and sugar for a light, flavorful treat. Ideal for any meal, these crepes are easy to make and can be served warm with a refreshing topping.
Cook time 20 min
Prep time 40 min
Ingredients:
2 tbsp sugar1/2 lemon
1 cup all-purpose white wheat flour
1 dash salt
2 eggs
1.25 cups milk (1% fat)
1 tbsp butter
Crepes are a delightful and versatile dish that can be enjoyed for breakfast, dessert, or even a light meal. This basic lemon and sugar crepe recipe is simple yet delicious, perfect for a quick and satisfying treat. Made with staple ingredients like eggs, milk, and flour, and topped with a refreshing hint of lemon and a sprinkle of sugar, these crepes are sure to become a favorite in your kitchen.
Instructions:
- In a large mixing bowl, add the all-purpose flour and a dash of salt. Mix well to combine.
- Crack the eggs into the bowl and whisk them with the flour until you have a smooth mixture.
- Gradually add the milk while continuing to whisk, ensuring that there are no lumps. The batter should be smooth and slightly runny.
- Let the batter rest for at least 15-30 minutes to allow the flour to hydrate fully. This step is essential for creating tender crepes.
- In a non-stick skillet or crepe pan, heat the butter over medium-high heat until melted. Swirl the pan to coat the surface evenly with the butter.
- Pour a small ladleful of batter (about 1/4 cup) into the center of the hot pan. Quickly tilt and swirl the pan in a circular motion to spread the batter evenly and thinly over the entire surface.
- Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden brown. Flip the crepe using a spatula and cook the other side for another 1 minute.
- Remove the cooked crepe to a plate and repeat the process with the remaining batter, adding more butter to the pan as needed to prevent sticking. Stack the crepes on the plate and cover them with a clean kitchen towel to keep them warm.
- Squeeze the juice from the half lemon into a small bowl. Make sure to remove any seeds.
- Sprinkle a bit of sugar onto each warm crepe, then drizzle some lemon juice over the sugar. You can adjust the amount based on your preference for sweetness and tartness.
- Fold the crepes into halves or quarters, or roll them up for a classic presentation. You can sprinkle a bit more sugar on top if desired.
- Serve the crepes warm and enjoy this simple, delightful treat!
With just a few basic ingredients and some practice, you can master making delicious lemon and sugar crepes. Their thin and delicate texture combined with the sweetness of sugar and the tanginess of lemon make them a wonderfully satisfying dish. Whether you are serving them for breakfast, brunch, or dessert, these crepes are sure to impress everyone at the table.
Basic lemon and sugar crepes FAQ:
Each crepe should be cooked for about 1-2 minutes on one side, until the edges start to lift and the bottom is lightly golden brown. After flipping, cook for an additional 1 minute on the other side.
Store leftover crepes in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm them gently in a skillet or microwave.
Yes, you can use almond milk or soy milk instead of 1% milk for a dairy-free version. Additionally, whole wheat flour can be used instead of all-purpose flour for a healthier option.
A non-stick skillet or a specific crepe pan, typically 10-12 inches in diameter, works best. The size allows for even cooking and easy flipping.
Crepes are done when the edges become slightly crispy and lift from the pan. The bottom should have a light golden brown color before flipping.
Cooking Tips:
- Make sure your pan is properly heated before pouring the batter to ensure even cooking.
- Use a non-stick skillet or a well-seasoned crepe pan to prevent the crepes from sticking.
- For a smooth batter, you can blend the ingredients using a blender or let the batter rest for 30 minutes to allow any bubbles to dissipate.
- Tilt and swirl the pan as you pour the batter to ensure it spreads evenly into a thin layer.
- Cook the crepe until the edges start to lift and the underside is golden brown before flipping.
- Keep cooked crepes warm in a low oven or cover them with a clean kitchen towel while you finish cooking the rest.
- Experiment with additional fillings such as fresh berries, Nutella, or whipped cream to add variety.
Nutrition Facts
4 ServingsCalories 240kcal
Protein 10g
Carbohydrates 36g
Fiber 1.36g
Sugar 10g
Fat 7g
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