Filed Under: 30 minutes or more, Ages & Stages 0-1, Ages & Stages 1-2, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Breakfast, brunch, Mother's Day, Pregnancy

Lemon and Sugar Crepes

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

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April 28th, 2010

Recipe Courtesy of Everyday Easy Cheap Eats (DK)

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Ingredients
  • 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
    • Directions
  • 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, sprinkles with sugar, drizzled with lemon juice and served with lemon slices.

    • Lemon and Sugar Crepes
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