Breakfast

Crepes with Lemon and Sugar

I love crepes, especially when they are thick (1/4 inch) and eggy.  They key is a well heated pan.  You can read about some crepe tips here.  You can use 2 eggs if this is too eggy for you.

  • 3 eggs
  • 1 1/2 cups whole milk
  • 3 tbsp melted butter
  • 1 cup flour, sifted
  • 1 tsp sugar

Lemon wedges and sugar for garnish

Whisk the eggs, milk, and butter.  Add in the flour and sugar.  Make sure there are no flour clumps.  I do this by adding the flour gradually though a sifter.  The batter will keep in the fridge for 24 hours if you don’t use it all.

Pour about 1/4 cup of batter into a well heated and buttered skillet.  Flip.  I like my crepes light and fluffy, so I pour the batter a little bit thicker and flip them as soon as I can.

Roll them up, squeeze with lemon, and sprinkle with sugar.

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