I bought a little crepe pan from the Long track in Jugiong a couple of years ago and it’s one kitchen item that I couldn’t live without!
My girls’ favourite, we make these all the time and years of practice has meant I can make them in my sleep.
lemon + sugar crepes
You’ll need a crepe pan or non stick fry pan for this recipe. You can also double the mixture easily if you’re cooking for a crowd.
1 x cup plain flour
A pinch of salt
1 x heaped teaspoon of castor sugar
1 x large egg (or 2 if they’re small)
1 1/4 cups of milk
A small knob of butter, melted (plus extra for greasing the pan)
Castor sugar and fresh lemon juice, to serve
- In a large mixing bowl, add the flour, sugar and salt and mix together.
- Make a well in the centre and crack the egg in.
- Using a whisk, slowly start incorporating the egg in to the flour starting from the middle and working your way out.
- As you do this, slowly and gradually pour in the milk so that you are incorporating the milk in to the flour and getting a lot of air in to the mix as you whisk. You want to see bubbles.
- Whisk in the melted butter.
- Heat a crepe pan or non stick fry pan over medium heat and brush with butter to grease the pan.
- Using a soup ladle, spoon 3/4 of the ladle full of mixture in to the pan and swirl around to make it as thin as possible.
- Let it cook for a couple of minutes until it has browned on the bottom.
- Flip the crepe over and let it cook for another minute or so on the other side. Try your luck at flipping the crepe up in the air to add to the theatre.
- Serve straight away sprinkled with castor sugar and a squeeze of fresh lemon.
I tilt the pan once I’ve poured the mixture in so that it coats the entire surface of the pan, right to the edges.
Charlotte and Annabelle like to roll theirs up.