Crepes with Lemon Syrup
Ingredients1 cup plain flour
2 eggs
280-300ml milk
20g butter,
Pinch salt
Olive oil, for cooking
Lemon Sauce
5 large lemons, rind finely grated, juiced
6 tbs caster sugar
30g butter, chopped / Equipment
Mixing bowl- large
Wooden spoon
Whisk
Frying Pan
Ladle
Sieve
Zester
Measuring cups
What to do
1. Sift flour into a large bowl. Make a well in the centre and add eggs, whisk starting in the centre and drawing in the flour.
2. Measure out milk into jug and add the milk a little at a time whisking until batter is the consistency of thick cream.
3. Melt the butter until foamy and a little nutty then pour into the batter with a pinch of salt.
4. Heat (22cm base) frying pan over medium heat, add a little oil to coat the base then ladle in crepe mixture, turning to coat the base completely. Cook 1-2 minutes until light golden and lacy. Turn over and cook for 10-15 seconds. Remove to plate and keep warm. Repeat using the remaining crepe batter.
5. To make the lemon sauce, combine the lemon rind and 4 tbs of the sugar in a bowl and use fingertips to rub them together. Strain the lemon juice into a jug, you should have approx 250ml (1 cup).
6. Sprinkle 1 tbs of the remaining sugar over the base of warm pan, cook over medium heat until sugar melts and turns golden. Add half the lemon sugar and stir to dissolve. Add 125ml (1/2 cup) lemon juice and stir to dissolve the sugar. Add half the butter and shake the pan until combined. Add three crepes, one at a time to pan and fold into thirds, spooning over the sauce to coat the crepes.
7. Transfer crepes to a serving plate, pour over the sauce and repeat to make a second serve.