Filed Under: 30 minutes or more, Breakfast, brunch, crepe, pancake

Lemon and Sugar Crepes

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

April 28th, 2010

Recipe Courtesy of Everyday Easy Cheap Eats (DK Publishing)

  • 1 cup whole milk
  • 2/3 cup all-purpose flour
  • 2 large eggs
  • 1 tsp vegetable oil, plus more for cooking crepes
  • pinch of salt
  • lemon wedges and slices
  • superfine sugar
  1. Process the milk, flour, eggs, oil and salt in a food processor until smooth. Let stand for 30 minutes.

  2. Preheat the oven to 200F. Heat an 8-in crepe 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 centre of the pan and immediately tilt and swirl the pan so the batter covers the base thinly. Cook the crepe for about 1 minute until small bubbles appear on the top. Slide a metal spatula underneath and flip the crepe over, then continue cooking for about 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 crepes hot, sprinkled with sugar and a squeeze of lemon juice, garnished with lemon slices.

Lemon and Sugar Crepes

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