ReceptnaptárCrêpes with sugar and lemon (crêpes au sucre et citron)
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Ingredients
Method
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- Mix the flour, salt and sugar in a bowl, make a well in the middle and crack in the eggs.
- Whisk from the centre outwards, gradually pouring in the milk, to get a lump-free batter the thickness of single cream. Finally stir in the melted butter.
- Cover and rest for 30 minutes (you can even refrigerate it overnight) — this makes the crêpes thin and supple.
- Heat a 22-24 cm crêpe pan over medium-high heat and grease it thinly with buttered kitchen paper.
- Pour in about half a ladleful of batter and swirl the pan to spread it thinly. Cook for about 1 minute until the edge curls up and the underside has golden spots, then flip and cook the other side for 30 seconds.
- Sprinkle the finished crêpe with a little sugar, drizzle with lemon juice, fold into quarters and serve warm. Cook the rest the same way, re-greasing the pan now and then.
A Receptnaptár original recipe. Calories and protein are estimated.
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