Yesterday I meet up with a gorgeous friend for a New Years catch up brekky. Imagine my delight when she gave me some home grown lemons as we said farewell.
I went home and told the hubby we were having lemon pancakes for breakfast, but he put in a request for crepes. He grew up in a Crotian household and crepes filled with ricotta and stewed apples are some of his fondest memories.
They were so easy to make and sugar free. These crepes could be eaten savoury or sweet. This is my choice with a small drizzle of The Sugar Breakup Organic Golden Rice Malt Syrup and fresh squeezed lemon.
- Difficulty level: easy
- Makes: 6 crepes
- Baking Dish: non stick frypan
- Prep time: 15 mins
1 cup plain flour
1 cup milk
Pinch of salt
Putting it together
- Place flour, egg, milk and salt into a bowl and whisk until smooth. Let it sit for 5mins on the kitchen bench.
- Use medium heat to warm up the frypan. Then use 1/4 cup of the batter. As soon as you’ve put the batter into the pan move it around quickly to create a thin round crepe. Cook for a least 1 minute and then turn crepe, using a spatula and cook for another 30secs.
- You’ll create 6 crepes. Then fill with what ever you’d like and enjoy.