It has been a while since I made crepes. So, I was fighting the idea of making
them because like everybody else I thought I would screw it up, especially that
I don’t have a crepe pan! But as you can see they’re not bad & with lemon cream
the taste is heavenly 🙂
Don’t be thinking WOW, because they are not as difficult as they always sound.
You can try them because if they worked with me, why wouldn’t they work with
you?! And by the way, from the very first one, I was quite surprised myself! 😉
Well, I think I like this picture better than the first one!
1/2 cup flour
1/2 cup milk
50g melted butter (half a stick)
A pinch of salt
3 tbsp of powdered sugar
Whisk the egg with the salt. Add the flour
and whisk. Add the milk, then the butter.
Keep whisking until you get a smooth batter,
lumps free.( I used the food processor,
it’s faster, time & effort saving).
Let it rest for about 1 hour (mine rested less than that)
Heat a tsp of butter in a non-stick pan and pour a ladle of
the batter, cook it from one side until slightly golden brown
and flip it to finish cooking. Once done, lay them on paper towel.
To make the filling:
1 tbsp of lemon juice
5 tbsp softened butter
2 tbsp lemon zest
3 tbsp powdered sugar
In a bowl mix the softened butter with
the sugar with the back of a spoon, until it gets creamy.
Add the lemon juice & the lemon zest. Whisk well until
it gets thick. Put it in the fridge for half an hour.
Assemble the crepes, and put about 2 tsp of
the lemon cream & roll it. Sprinkle a little
bit of powdered sugar and serve it.
These ingredients can yield more than four
crepes if you make them all very thin. I was
running out of time, so I didnt make all
of them thin.