The perfect weekend project.
Makes about 12 medium sized crepes.
Lemon Cake Crepes
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
The perfect weekend project. Lemon Cake Crepes
Ingredients
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tbsp sugar (omit for savory crepes)
- 1 tsp vanilla extract (omit for savory crepes)
- ¼ tsp sea salt
- 1 cup all-purpose flour, spooned and leveled
To serve
- Lemon juice and zest
- Extra sugar
- Extra butter
Method
- 1)
In a large bowl, whisk the eggs with the milk, water, sugar, vanilla, salt, and melted butter until well combined.
- 2)
Add the flour and whisk until the batter is smooth and free of lumps. The consistency should be pourable. Add a little more water if needed.
- 3)
Let the batter rest for 5 to 10 minutes.
- 4)
Heat a small non-stick pan over medium heat. Lightly grease it with a little butter, then wipe the excess with a kitchen towel.
- 5)
Using about ¼ cup of batter, pour it into the center of the pan and swirl immediately to coat the bottom in a thin layer.
- 6)
Cook until the edges lift and the underside is lightly golden, then flip and cook the other side briefly.
- 7)
Repeat with the remaining batter, adjusting the heat as needed. The first crêpe is always the trickiest.
- 8)
To serve, spread with butter, sprinkle with sugar and top with a squeeze of lemon juice, plus a little zest if you like.