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Makes 4 crepes
Ingredients:
• 1/2
cup milk
• 1
egg
• 1
tablespoon butter, plus more for serving
• Pinch
salt
• 1/2
teaspoon sugar, plus more for serving
• 1/3
cup all-purpose flour
• 1/2
teaspoon lemon zest (from about 1/2 a lemon)
• 1
teaspoon lemon juice, plus more for serving
* Increase the lemon flavour slightly by adding some
zest to the batter.
Method:
1.Melt
2 teaspoons of the butter in the microwave. Add it to a mini prep or
blender and add the milk, egg, a pinch of salt, sugar, flour, lemon
juice, and lemon zest. Process until smooth. Set aside for 10-15 minutes. This
is a good time to make your coffee or, er, wash last night’s dishes.
2.Heat
a 9 to 12-inch castiron pan over medium-high heat. Brush it with some of the
remaining butter. Pour 1/4 cup of crepe batter into pan and tilt to spread it
in an even, thin layer. Cook for 2-3 minutes, until the top of the crepe looks
dry and slightly bubbly. Using a small offset spatula, release the edges of the
crepe from the pan and flip the crepe with your fingers. Cook for 1-2 minutes,
until the second side is dotted with gold. Spread about 1 teaspoon of butter
across the crepe, then slide it onto a plate. Sprinkle it evenly with about 1
teaspoon of sugar, and drizzle with a little lemon juice. Fold into
quarters and serve.
3.Repeat
with the remaining batter to make 3 more crepes.
