Crepes with Lemon & Sugar

Crepes with Lemon & Sugar 


  • 70g plain flour (1/2 cup)
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 180 ml whole milk (3/4 cup)
  • 1 large free range egg, lightly beaten
  • 1 TBS butter, melted and cooled
  • 1/2 tsp vegetable oil
  • granulated sugar and lemon wedges to serve


  1. Heat the vegetable oil in a 12 inch non-stick skillet for 10 minutes over low heat. Make the batter while the pan is heating.
  2. Whisk the flour, sugar and salt together in a bowl. Whisk together the milk and egg. Whisk half of this into the flour mixture until smooth, then whisk in the butter. whisk in the remaining flour mixture.
  3. Wipe most of the oil out of the skillet, leaving only a fine coating. Increase the heat to medium. Leave for a minute. Test the heat of the skillet by adding a tsp of the batter in the centre of the pan. If in 20 seconds the bottom is golden brown, the skillet is the right temperature. If too light or too dark, adjust the temperature as needed.
  4. Pour in 60ml of batter (1/4 cup). Tilt gently to cover base of the pan. Cook until the top surface is dry and the edges are beginning to turn golden brown. Gently loosen around the edges and then flip over. Cook for a further 20 seconds or so until lightly spotted golden on that side. Transfer to a wire rack and proceed to cook the remaining crepes in the same manner, stacking on the wire rack as done.
  5. Transfer stacked crepes to a large plate microwave safe plate and invert a second plate over top. Microwave for about 30 seconds on high to gently heat through. Remove the top plate and wipe dry. Sprinkle some of the remaining sugar over half of the crepe (about 1 tsp). Fold in half and then into quarters. Place onto the dried plate, Repeat with the remaining crepes, sugaring each with about 1 tsp sugar, and then dividing them between the two plates. Serve immediately with wedges of lemon for squeezing over top.


If lemon and sugar is not to your taste, you can fill these with whatever you want. Nutella and banana.  Peanut butter and jam. Berries and whipped cream.  The world is your oyster.

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