France
Lemon sugar crepes
Three ingredients on top and somehow it tastes like a holiday morning in a seaside town.
50 minTime
9 gProtein each
mildSpice
Sugar, lemon and a hot pan3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original332kcal
9 gprotein
1 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Whisk the maida, salt and 1 tbsp sugar in a bowl. Make a well, crack in the eggs and whisk, pulling in flour from the sides while you slowly pour in the milk and water. Stir in 1 tbsp melted butter and rest the batter 30 minutes.
- 2Heat a 22 cm non stick pan or flat tawa on medium. Wipe it with a little butter on folded kitchen paper.
- 3Pour in about 1/4 cup batter and swirl the pan at once to coat the base. Cook about 1 minute.
- 4Flip with a flat spatula and cook the second side 20 to 30 seconds. Stack on a plate under a clean kitchen towel and repeat with the rest of the batter.
- 5To serve, brush each warm crepe with a little butter, sprinkle with about 1 tsp sugar, squeeze over lemon juice and scatter zest. Fold into quarters.
Serve it like this
Fold each crepe into quarters and fan two on a warm plate. Finish with fresh zest, a final sprinkle of sugar and a lemon wedge on the side.
