This gourmet interpretation of classic lemon crepes will get the day off on a sweet note.
Ingredients
- 1 cup (150g) plain flour
- 2 eggs, lightly whisked
- 1 1/2 cups (375ml) milk
- 40g butter
- 2 lemons, cut into wedges
- White sugar, to serve
Method
- Step 1Sift flour into a bowl. make a well in the centre. Whisk eggs and milk together in a jug. Gradually pour the egg mixture into the well, stirring with a wooden spoon to form a thin batter.
- Step 2Cover the batter with plastic wrap and set aside at room temperature for 30 minutes.
- Step 3Heat a little of the butter in a 20cm (base measurement) frying pan over medium-low heat. Add 2 tablespoons of the batter and, working quickly, angle the pan so the batter evenly covers the base. Cook for 1-2 minutes or until the edges of the crêpe curl slightly. Use a spatula to turn the crêpe over and cook for a further 30 seconds or until lightly golden underneath. Transfer to a plate and cover with foil. Repeat with remaining batter to make 11 more crepes.
- Step 4Heat remaining butter in the pan over medium heat. Add the lemon wedges and cook, turning occasionally, for 2 minutes or until caramelised. Remove from heat.
- Step 5Divide the crepes among serving plates. Sprinkle with sugar. Top with lemon wedges and drizzle with any pan juices. Serve immediately.
- High protein
- Low sodium
Nutrition
1326 kj
Energy
15g
Fat Total
8g
Saturated Fat
2g
Fibre
11g
Protein
144mg
Cholesterol
136.62mg
Sodium
7g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Notebook:
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