Zesty Lemon Crepes (Print Version)
# Ingredients:
→ Crepe Batter
01 -
1/4 teaspoon salt
02 -
Zest from 1 lemon
03 -
1 cup all-purpose flour
04 -
1/4 cup water
05 -
2 large eggs, at room temp
06 -
2 tablespoons sugar
07 -
2 tablespoons unsalted butter, melted and cooled off
08 -
1 tablespoon poppy seeds
09 -
1 cup whole milk, at room temp
→ Cooking and Toppings
10 -
Fresh blueberries as a topping
11 -
A knob of butter for the pan
12 -
Powdered sugar for dusting
# Instructions:
01 -
Combine the eggs, milk, water, and cooled melted butter in a medium bowl, whisking well. Add the flour, lemon zest, sugar, poppy seeds, and salt, folding everything in until smooth. Cover the bowl and pop it in the fridge for 30 minutes to let it rest.
02 -
Set a nonstick skillet or crepe pan over medium heat, then brush it lightly with butter. Pour 1/4 cup of batter into the pan, tilting and swirling it to cover the bottom evenly. Let it cook for 1-2 minutes until you spot the edges curling up, then flip it over and cook another 30 seconds.
03 -
After each crepe is done, place it on a baking sheet and pop it in a 93°C (200°F) oven to stay warm. Repeat with the rest of the batter, brushing on more butter when needed, and stack the cooked crepes on the sheet.
04 -
Top the crepes with a sprinkle of powdered sugar and some fresh blueberries. You can also stuff them with whatever fillings you enjoy most.
# Notes:
01 -
Letting the batter rest allows the flour to absorb the liquid, making the crepes softer and easier to work with.
02 -
Make sure your pan is well-heated before you start—a quick sizzle from the butter means you're good to go!