PlumTally

Recipe combo

Crepes 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.

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Recipe details

Cuisine
French
Servings
4
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
medium

Ingredients

  • 1 Cup all-purpose flour - 1 cup (125 g), 125 g equivalent provided in the recipe text.
  • 3 Tablespoon granulated sugar - 3 tablespoons (38 g), divided, 38 g equivalent provided in the recipe text; divided between batter and topping.
  • 0.25 Teaspoon fine salt - 1/4 teaspoon (1.5 g), 1.5 g equivalent provided in the recipe text.
  • 2 Count large eggs - 2 count
  • 1.25 Cup whole milk - 1 1/4 cups (300 ml), 300 ml equivalent provided in the recipe text.
  • 0.25 Cup water - 1/4 cup (60 ml), 60 ml equivalent provided in the recipe text.
  • 4 Tablespoon unsalted butter - 4 tablespoons (56 g), divided, 56 g equivalent provided in the recipe text; 3 tablespoons are melted for the batter and the remaining butter is used for the pan.
  • 1 Each fresh lemon - 1 large lemon, Use the lemon for 1 teaspoon zest and 2 tablespoons juice.

Instructions

  1. Melt butter and prepare lemon

    1. *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*.

  2. Mix the batter

    2. 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*.

  3. Rest the batter

    3. Let the batter *rest for 15 minutes* so the flour hydrates and the crepes cook *thin and tender*.

  4. Start each crepe

    4. 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.

  5. Cook and flip

    5. Cook until the edges look *dry and lightly golden*, about 1 minute; *flip carefully* and cook the second side for 20 to 30 seconds.

  6. Repeat and stack

    6. Transfer to a plate and repeat with the remaining batter, *buttering the pan lightly* as needed and *stacking the crepes* as they finish.

  7. Finish with lemon and sugar

    7. Sprinkle the warm crepes with the remaining 2 tablespoons sugar and *drizzle with the lemon juice*; fold and serve *warm and glossy*.