Crepes with lemon and sugar
Discover the perfect Crepes with Lemon and Sugar recipe! Light, delicate crepes made with milk, olive oil, and eggs, sprinkled with sugar and zesty lemon for a refreshing twist. Easy to make and delicious!
Cook time 20 min
Prep time 40 min
Ingredients:
1 cup milk (1% fat)2 tsp olive oil
2 eggs
1 cup all-purpose white wheat flour
1 tsp butter
2 tbsp sugar
2 lemons
Crepes with lemon and sugar are a delightful and simple dish that can be enjoyed as a breakfast treat or a dessert. With their light and delicate texture, crepes offer an elegant way to indulge in the classic combination of tangy lemon and sweet sugar. This recipe uses basic ingredients and is easy to follow, making it perfect for both beginners and seasoned cooks.
Instructions:
- In a large mixing bowl, whisk together the eggs until well beaten.
- Gradually add the milk and olive oil to the eggs, continuing to whisk until smooth.
- Sift the flour into the wet mixture, whisking continuously to avoid lumps. The batter should be smooth and slightly runny.
- Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the batter rest for at least 30 minutes at room temperature. This allows the flour to fully absorb the liquids and results in more tender crepes.
- Heat a non-stick skillet or crepe pan over medium heat.
- Once the pan is hot, add the butter, swirling the pan to evenly coat the surface.
- Pour about 1/4 cup of batter into the center of the pan.
- Immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even layer.
- Cook for about 1-2 minutes, or until the edges begin to lift from the pan and the underside is golden brown.
- Carefully flip the crepe using a spatula and cook for an additional 30 seconds to 1 minute on the other side.
- Transfer the cooked crepe to a plate and cover with a clean towel to keep warm.
- Repeat with the remaining batter, adding a small amount of butter to the pan as needed.
- While the crepes are cooking, wash the lemons thoroughly.
- Cut the lemons into wedges for squeezing over the crepes.
- In a small bowl, measure out the sugar.
- Lay a warm crepe flat on a serving plate.
- Squeeze a lemon wedge over the crepe, spreading the juice evenly.
- Sprinkle with about half a tablespoon of sugar (or to taste).
- Fold the crepe into quarters or roll it up, depending on your preference.
- Repeat the assembly process for the remaining crepes.
- Serve the crepes immediately while they are warm.
- Optionally, garnish with additional lemon wedges and a sprinkle of sugar.
Tips:
- Ensure your pan is well-heated before pouring in the batter to prevent the crepes from sticking.
- Use a non-stick skillet or a crepe pan for best results.
- Tilt and rotate the pan immediately after pouring the batter to spread it evenly.
- Cook crepes over medium heat to avoid burning them while ensuring they cook through.
- Stack cooked crepes on a plate and cover them with a clean kitchen towel to keep them warm and soft.
- You can prepare the batter in advance and refrigerate it for up to 24 hours to save time.
These delicious crepes with lemon and sugar are a wonderfully refreshing treat. The balance of the zesty lemon and sweet sugar creates an irresistible bite that can brighten any meal. Whether you serve them for a special brunch or a delightful dessert, these crepes are sure to impress your family and friends.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 9g
Carbohydrates 40g
Fiber 2.45g
Sugar 12g
Fat 7g
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