Crepes

When I was a little girl in England my mom would make us crepes, which we called pancakes.  Although they can be filled with fruit, whipped cream, chocolate, or even cheese and veggies, I prefer them with the classic lemon and sugar combo.  

Just plain white sugar and regular ol’ lemons is all I need.

If you like crepes on a regular basis, I recommend getting a non-stick crepe pan and wooden spreader.  I make them every blue moon, so I just use a large non-stick skillet and swirl the batter around by tilting the pan.  They don’t look as professional, but they still taste great and just like my childhood.  

Letting the batter sit will allow the flour to fully absorb the liquid.

You can use regular cow’s milk – 1%, 2%, whole fat, it doesn’t really matter.  But I hardly ever buy regular milk and I always have unsweetened almond milk on hand, which works just as well.

The Recipe

Yield: 12-16 crepes

Crepes

1 cup all-purpose flour

2 extra large eggs

1 ½ cups milk – cows or plant milk

1 Tbsp evoo/melted butter – plus more for the skillet

Pinch kosher salt

1 Tbsp sugar

Garnish 

Lemon juice

Sugar 

For the crepes

1.     Put all crepe ingredients in a bowl and combine well with a whisk.  Let sit for at least 20 minutes at room temperature, or overnight in the fridge.  

2.     In a 9” crepe pan or non-stick skillet, heat over medium-high heat for a minute or two.  Add a drizzle of evoo or melted butter and heat an additional minute to heat the oil through.

3.     Add 1/4 - 1/3 cup batter and swirl around to coat the bottom of the pan.  Cook for 2-3 minutes, flip and cook additional 30 seconds.

4.     Place on a plate, drizzle with lemon juice and a sprinkle of sugar.  Transfer rolled up crepe on a serving plate and add additional lemon juice and sugar.