Lemon Crepes
Ingredients (Per Pair)
½ cup plain flour
Pinch of salt
½ egg, beaten
¾ cup milk
1 Tbs melted margarine for frying
Sugar and lemon to serve
Method
1. Sift plain flour and salt in a large mixing bowl and make a well in the centre.
2. Place the egg and half of the milk in well and use a wooden spoon to gradually incorporating the flour until well combined. Stir in the remaining milk.
3. Allow to stand for 30 minutes before cooking, to soften the cellulose in the starch grains and thus produce a lighter batter.
4. Heat frying pan over a medium heat. Lightly grease with melted margarine.
5. Pour ¼ cup crepe batter into the pan and swirl to coat the base.
6. Cook until set and lightly browned and lacy.
7. Turn crepe with a spatula or by tossing. Cook until brown on the other side.
8. Transfer to a plate and repeat with the remaining batter.
9. Sprinkle each crepe with lemon juice and sugar.
10. Roll or fold crepes into quarters and serve.
Serving Suggestions
· Strawberries, Blueberries, or Mixed Fresh Fruit
· Caramel Sauce and Banana
· Cream / Ice-cream