Easy Crêpes (Infused with Lemon)
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5.0
3 reviews
Excellent
Easy Crêpes (Infused with Lemon)
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Simple yet delicious, these easy crepes are the perfect pancakes to serve on Shrove Tuesday, or perhaps a weekend breakfast treat?
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Ingredients
- 250 ml whole milk
- 125 g plain flour
- 2 eggs
- 1 lemon zested and 1/2 juice
- 2 tbsp salted butter plus extra for cooking pancakes
- icing sugar for dusting / optional
- raspberries to serve / optional
Instructions
- Pour the milk into a small pan along with the lemon zest. Bring to a boil and then leave aside to infuse for 15 minutes.
- Once infused, place your plain flour into a bowl along with the eggs, lemon juice and the milk. Whisk until a batter has formed and there are no lumps. Either place in the fridge until ready or go straight to the next step.
- Pre-heat oven to 100 degrees. Two knobs of butter in a baking dish and in the oven to melt.
- Melt a tsp of butter in your pancake pan. Once melted, pour a thin layer of batter into the pan so it covers the whole pan. Leave to cook until you notice it crisping at the sides. You can then carefully slide your spatula under the pancake and fold it over to the other side.
- Leave the pancake to cook until brown on both sides (flip if needed). Cut in half using your spatula and place in the warm, buttered dish. Put the dish back into the oven or on a warming plate and continue with the next pancake.
- To serve, dust with icing sugar and decorate with raspberries.
Notes
- Aga cooking - All my recipes are tested and cooked on an Aga but then adapted for a conventional oven. If you're an Aga user like me, you can follow the recipe as is, using your boiling plate to cook the pancakes on. You can either keep your pancakes warm but placing the dish on top of the plate lid (with a lid cover on as I did) or in the simmering oven. If you have a warming plate, even better!
- Re-heating - Yes, pancakes can be re-heated but they taste better fresh. Simply leave them folded as is and when ready to re-heat, fry in the pan for a few minutes with a small knob of butter.
- Storage - Store any leftover batter in the fridge, covered. It will keep for a couple of days. Leftover pancakes can be stored in the fridge too, in a covered Tupperware.
- Freezing - I've never tried freezing pancake batter but according to The Kitchn, you can! Place in a freezer bag, lay it flat and freeze. I'd recommend reading their post for more details.
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Overall Rating
5.0
3 reviews
Excellent
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