Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 lemon, zested and juiced
- Powdered sugar, for dusting
Special equipment needed:
- Non-stick skillet or crêpe pan
- Whisk or blender
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, sugar, salt, and lemon zest.
2. In another bowl, beat eggs, milk, water, and melted butter.
3. Gradually pour the egg mixture into the flour mixture, whisking constantly until smooth.
4. Heat a non-stick skillet or crêpe pan over medium heat.
5. Pour 1/4 cup of the batter into the skillet and swirl it around to coat the bottom evenly.
6. Cook for 1-2 minutes until the edges start to curl and the bottom turns golden brown.
7. Flip the crêpe and cook for another 30 seconds.
8. Repeat with the remaining batter, stacking the crêpes on a plate.
9. In a small bowl, mix together sugar and lemon juice until the sugar dissolves.
10. Drizzle the lemon syrup over the crêpes and dust with powdered sugar.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 crêpes
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 17g
Protein: 3g
Sodium: 90mg
Substitutions for ingredients:
- Milk: almond milk, soy milk, or coconut milk
- Flour: gluten-free flour or buckwheat flour
- Lemon: lime or orange
Variations:
- Add sliced strawberries or blueberries on top of the crêpes.
- Use honey instead of sugar for a healthier option.
- Make a savory version by filling the crêpes with ham and cheese.
Tips and tricks:
- Use a blender to make the batter smoother.
- Let the batter rest for 10-15 minutes before cooking to allow the gluten to relax.
- Use a non-stick skillet or crêpe pan to prevent sticking.
- Keep the crêpes warm in the oven at 200°F while cooking the remaining batter.
Storage instructions:
Store leftover crêpes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crêpes in the microwave for 10-15 seconds or in a skillet over low heat.
Presentation ideas:
Arrange the crêpes on a plate and sprinkle with powdered sugar and lemon zest.
Garnishes:
Fresh berries, whipped cream, or mint leaves.
Pairings:
Coffee, tea, or orange juice.
Suggested side dishes:
Bacon, scrambled eggs, or fresh fruit salad.
Troubleshooting advice:
- If the batter is too thick, add more milk or water.
- If the crêpes are sticking to the pan, add more butter or oil.
- If the crêpes are too dry, add more milk or water to the batter.
Food safety advice:
- Always wash your hands before handling food.
- Use pasteurized eggs to prevent salmonella contamination.
- Store leftover crêpes in the refrigerator and reheat thoroughly before eating.
Food history:
Crêpes originated in Brittany, France, and were traditionally made with buckwheat flour. They were originally called galettes and were served with savory fillings such as ham and cheese.
Flavor profiles:
The lemon and sugar crêpes have a sweet and tangy flavor with a hint of citrus.
Serving suggestions:
Serve the crêpes for breakfast, brunch, or dessert.
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Region: French