Oh what a sweet way to start the day. A fresh batch of crepes topped with a sprinkling of sugar and a squeeze of lemon juice.
Crepes make a great weekend or school holiday breakfast. If you haven’t made them before, give this recipe a go. You will be amazed at how quick and easy they are to make.
Resting the Batter – Yes or No?
If you have about five or ten minutes to spare that should do it for the batter. Most recipes will say to rest the mixture for at least 30 minutes before cooking. They say the resting process reduces air bubbles in the batter. It also allows the dry ingredients to absorb the wet ingredients, thickening the mixture to give you a more evenly cooked crepe. I generally skip the resting process and apart from a few tiny weeny air bubbles find the crepes to be perfect.
Sweetness can be adjusted
To keep things healthy, these crepes are quite low in sugar. Taste test of the first crepe and if you feel it isn’t sweet enough, feel free to add an extra spoonful of sugar to the remaining batter. Also consider that your toppings will sweeten things up.
Save some batter for later
As crepes are nicest when they’re warm and fresh, cook up only as much as you’ll eat. I transfer any leftover batter into a wide neck glass bottle and store it in the fridge for up to 48 hours. The batter will separate, so give it a vigorous shake before you make your next batch. The beauty of using a bottle is that you can pour the right amount of batter directly onto your crepe pan. So easy for a quick breakfast or after school snack.
As far a toppings go, the sky’s the limit – jam, lemon and sugar, tangy lemon curd, strawberries and cream, Nutella or even peanut butter and honey hmm…. maybe not. Enjoy!
These delicious crepes make a great breakfast, snack or dessert.
- 2 cups Plain Flour
- 3 cups Milk
- 3 Eggs
- 3 tablespoons Castor Sugar
- 1 pinch Salt
- Vegetable Oil or Butter For greasing pan
- Lemon and Sugar
- Maple Syrup
- Jam / Marmalade
- Lemon Curd
- Strawberries and cream
- Ice cream
- Peanut Butter and Honey
Sift flour into large bowl.
Add milk, eggs, sugar and salt. Whisk until a smooth, runny batter forms.
Add 1/2 teaspoon of oil / butter to fry pan and heat on stove top. Ladle a small amount of batter into pan. Swivel until batter coats bottom of fry pan. Once golden, flip crepe and cook other side. Remove crepe with spatula and repeat process with remaining batter.
Add your favourite topping and roll up or fold into triangles and enjoy!