Calories
619kcal
Sugar
18g
Fat
40g
Carbs
55g
Protein
11g
Ingredients
- 4 tablespoons butter
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 cup freshly squeezed lemon juice
- 1/2 tablespoon lemon zest
- 3/4 cup cold milk
- pinch of salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter
- 3/4 cup cold water
- 1/4 cup white sugar
Preparation
- Combine all liquid ingredients in a blender.
- Add the dry ingredients and 1/4 cup melted butter; mix on high.
- Let batter rest for 30 minutes.
- Heat a nonstick 10 inch skillet over medium high heat.
- Brush bottom and sides of pan with a bit of melted butter.Ladle 1/2 cup batter into skillet and swirl to coat bottom evenly. Cook until lightly browned, about 1-2 minutes. Using a spatula or your fingers, flip the crepe and cook the other side until lightly browned, about 30 seconds to 1 minute.
- Transfer crepes to a platter.
- Layer crepes over each other with parchment paper in between.If necessary, add more butter to the pan. Repeat with the rest of the batter.FOR THE SAUCE: Melt 1/4 cup butter in a skillet over LOW fire.
- Add the sugar and allow to melt. Be patient. Make sure that the heat is at its lowest.
- Add the lemon juice and mix well.
- Add the lemon zest.
- Add the crepes, 3-4 at a time and allow to cook in the sauce for 1 minute.
- Remove from the pan. Arrange on a plate and pour the sauce over the crepes and serve warm.Makes 8 crepes. Serving size is 2 crepes.
