Crepes with lemon and sugar
1 cup flour Pinch of salt 2 eggs 1 cup milk 1/4 cup water 2 tbsp melted butter oil or butter for frying 2 lemons, halved to serve Raw or white sugar, to serve 1. Sift flour and salt into a bowl and make
- Sift flour and salt into a bowl and make a well in the centre. Break the eggs into the well. Slowly add milk while whisking the eggs and milk into the flour to form a smooth batter. Whisk in the water, then the melted butter. Leave batter to rest for 10 minutes.
- Heat a nonstick pan over a medium-high heat. Lightly grease the pan with butter or oil. Add 2 to 3 tablespoons of the batter to the pan. Immediately tilt the pan from side to side to evenly coat the base of the pan with the batter.
- Cook for 30 to 60 seconds or until crisp and golden, then flip over and cook the other side for 30 seconds. Repeat with remaining mixture. Serve warm with a squeeze of lemon and a sprinkling of sugar.