Crepes with Lemon and Sugar
User Reviews
5
Crepes with Lemon and Sugar
Description
Crepes with Lemon and Sugar feature a thin, supple crepe made from eggs, milk, flour, and butter that is rested before cooking to improve texture. Cooking each crepe in butter creates lightly browned, delicate edges while maintaining a tender center. After cooking, each crepe is folded over a mixture of fresh lemon juice and granulated sugar, providing a balance of tartness and sweetness without additional complexity.
The finished crepes are versatile enough to be served as a light breakfast, a simple dessert, or a snack. Their mild sweetness and citrus contrast make them refreshing and easy to enjoy as is, or alongside tea or coffee.
For best results, prepare the batter ahead of time, allowing it to rest in the refrigerator for at least 20 minutes or up to a day. Store cooked crepes covered in the refrigerator for one to two days, reheating gently to avoid drying out. Use unsalted butter for cooking to control salt levels and add it to the pan between crepes to prevent sticking.
Ingredients
- 3 egg large
- ¾ cup milk
- ½ cup all-purpose flour
- 2 tablespoons butter melted, plus more for pan, unsalted
- 1 tablespoon granulated sugar
- ¼ teaspoons salt
- lemon juice for serving
- granulated sugar for serving
Instructions
- In a large measuring cup or bowl with a pouring spout, whisk the eggs with the milk. Add the flour, sugar and salt, and whisk until smooth. Mix in the melted butter. Cover and allow to rest in the fridge for at least 20 minutes.
- Heat a large non-stick skillet (at least 9”) over medium low heat. Melt about ½ tablespoon of unsalted butter and distribute evenly throughout the pan.
- Pour ¼ cup batter into the center of the pan. Swirl the pan, tilting to distribute the batter all the way to the sides of the pan.
- Cook the first side for 60-90 seconds until lightly browned. Gently slide a spatula under the edges of the crepe to flip.
- Cook for an additional 45-60 seconds until cooked through and browned.
- Repeat with remaining batter. Between crepes, add more dabs of butter as needed.
- To serve, add 1 tablespoon lemon juice and 1 tablespoon sugar onto half the crepe. Fold the plain half of the crepe over the filling and fold again so that it is in quarters.
Notes
- Prepare the batter ahead and let it rest in the refrigerator for at least 20 minutes to improve crepe texture.
- Cook crepes over medium-low heat with unsalted butter for even browning and to prevent sticking.
- Store cooked crepes covered in the refrigerator for up to two days; reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 213mg | 9% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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