Crêpes with lemon sugar

Name: Crêpes with lemon sugar
Yield: Makes six
Ingredients: 1 egg; 1 egg yolk; 40 g (1½ oz) caster sugar; pinch of salt; extra butter for pan; 2 extra tbsp caster sugar; 200 ml (7 fl oz) milk; 1 tbsp butter; grated rind of 1 lemon; juice of 2 lemons; 100 g (3½ oz) plain flour

Preparation info

Makes
six

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

The sharp fruity bite of lemon juice, the crackling texture of sugar, and the smooth, rich butteriness of paper-thin crêpes - it’s a classic. Eating these crêpes is a bit like waking up in bed to find you are nibbling your satin sheets.

Ingredients

100 g (3½ oz) plain flour
40 g (1½

Dessert
Vegetarian

Method

Blend flour, sugar, salt, whole egg and egg yolk in food processor. Add milk gradually, with the motor running, until mixture is smooth and creamy. Melt the butter in a small saucepan until foaming and golden. Add melted butter to crêpe batter and blend for 10 seconds. Rest batter for at least 30 minutes.

Brush the crêpe pan with melted butter, over medium heat. Add a ladleful of batter