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.
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 and swirl the pan so it covers the base thinly. Cook for a minute or two until base is lightly golden and crisped at the edges. Turn the crêpe over and cook other side very briefly. Slide out the crêpe and repeat process with remaining batter. Keep crêpes warm in a low oven while finishing the rest.
Mix sugar and grated lemon rind. Sprinkle each crêpe with sugar mixture and lemon juice. Fold in half, then half again, or roll into tight cylinders. Sprinkle with more lemon juice and sugar and serve with vanilla bean ice cream.
© 1998 All rights reserved. Published by Murdoch Books.