Lemon-sugar crepes

January 30, 2008

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Makes about 15

or enough to serve 4


1 cup flour Pinch of salt 1/4 cup granulated sugar 3 eggs, lightly beaten 1 2/3 cups whole milk 1 tablespoon unsalted butter, melted Extra butter (for the pan)

1. Have on hand a 10-inch nonstick crepe pan or skillet.

2. In a bowl, sift the flour, salt, and sugar. Make a well in the center.

3. Add the eggs and whisk them into the flour mixture. Gradually whisk in the milk, stirring constantly. Stir in the 1 tablespoon of melted butter. When the mixture forms a smooth batter, cover and refrigerate for 2 hours.

4. Heat the pan. Butter it lightly.

5. Pour 3 to 4 tablespoons of batter into the pan. Quickly swirl the batter to coat the entire surface. Cook over medium heat until the crepe starts to brown at the edges. With a long metal spatula or fork, loosen the edges and flip the crepe (or use your fingers to turn the crepe).

6. Cook the underside 30 to 60 seconds or until it is lightly browned. Turn the crepe out onto a plate. Cover with a clean kitchen towel and keep warm.

7. Continue making crepes until the batter is all used.


Granulated sugar (for sprinkling) Juice of 1 lemon Confectioners' sugar (for sprinkling) 1 pint fresh berries or 2 apples, sliced and sauteed in butter (optional)

1. On a counter, place a crepe smooth side up and sprinkle it with granulated sugar and lemon juice. Fold the crepe twice to make a triangle shape. Continue shaping crepes, then divide them among 4 dessert plates.

2. Sprinkle with confectioners' sugar, and serve with fruit, if you like. Béatrice Peltre