30mCrepes with Lemon and Sugar
Thin French crepes made with flour, whole eggs, milk, butter, sugar, and fresh lemon. A bright squeeze of lemon and a sugared finish keep them simple and classic.
- Cuisine
- French
- Energy
- 339 calories per serving
- Protein
- 8.9 g per serving
- Carbs
- 39.2 g per serving
- Fat
- 16.1 g per serving
- Sodium
- 207 mg per serving
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Cook this recipe
- whole milk-1.25 cups
- all-purpose flour-1 cup
- water-0.25 cups
- large eggs-2 count
- unsalted butter-4 tablespoons
- granulated sugar-3 tablespoons
- fine salt-0.25 teaspoons
- fresh lemon-1 each
Melt 3 tablespoons butter and let it cool slightly; zest the lemon to get 1 teaspoon zest, then cut the lemon and squeeze 2 tablespoons juice.
Handle the hot skillet and melted butter carefully to avoid burns.
In a bowl, whisk together the flour, 1 tablespoon sugar, and salt; add the eggs, milk, water, melted butter, and lemon zest, then whisk until smooth.
Let the batter rest for 15 minutes so the flour hydrates and the crepes cook thin and tender.
Heat a 10-inch nonstick skillet over medium heat and brush lightly with a little of the remaining butter; pour in about 1/4 cup batter and tilt the pan quickly to coat the bottom.
Keep fingers away from the hot skillet while tilting the pan.
Cook until the edges look dry and lightly golden, about 1 minute; flip carefully and cook the second side for 20 to 30 seconds.
Use a heat-safe spatula and keep fingers away from the hot skillet.
Because the batter contains eggs, cook each crepe until set before serving.
Transfer to a plate and repeat with the remaining batter, buttering the pan lightly as needed and stacking the crepes as they finish.
Wipe up butter splatters promptly to prevent slipping.
Sprinkle the warm crepes with the remaining 2 tablespoons sugar and drizzle with the lemon juice; fold and serve warm and glossy.
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