French Crêpes with Lemon and Sugar

Paper-thin French pancakes, brushed with butter and finished with a squeeze of lemon and a sprinkle of sugar.

45 min 4 servings Easy french

Ingredients

• 125 g flour
• 1 tbsp sugar for batter
• pinch salt
• 2 pcs eggs
• 250 ml milk
• 2 tbsp melted butter
• 1 tbsp butter for the pan
• 3 tbsp sugar for serving
• 2 pcs lemons

Steps

1. Sift 125 g of flour into a large bowl.
2. Add 1 tbsp of sugar and a pinch of salt.
3. Make a well in the center of the flour.
4. Crack 2 eggs into the well.
5. Pour in 125 ml of the milk and whisk, slowly drawing in the flour from the edges.
6. Whisk until the batter is smooth with no lumps.
7. Whisk in the remaining 125 ml of milk.
8. Whisk in 2 tbsp of melted butter.
9. Cover the bowl and let the batter rest for 30 minutes.
10. Melt a little butter in a 24 cm non-stick pan over medium heat.
11. Pour in about 60 ml of batter and tilt the pan so it spreads thinly.
12. Cook the crêpe for 1 minute until the edges lift and the underside is golden.
13. Flip the crêpe with a spatula and cook the other side for 30 seconds.
14. Slide the crêpe onto a plate and repeat with the rest of the batter to make about 8 crêpes.
15. Squeeze the juice of 2 lemons into a small bowl.
16. Sprinkle each crêpe with lemon juice and a little of the 3 tbsp of sugar.
17. Fold each crêpe into quarters and serve warm.