French crêpes with lemon and sugar – Shrove Tuesday pancakes
These French crêpes can be filled with pretty much anything, sweet or savoury (just skip the sugar). In this particular recipe, I use fresh lemon juice and sugar, although blackcurrant jam and sour cream work very well too!
- 125g plain flour
- 2 eggs
- 300 ml milk
- 1 tbsp caster sugar
- pinch of salt
- vegetable oil for frying
- 2 unwaxed lemons
- caster sugar for sprinkling
- Sieve the flour into a large bowl, make a well in the centre and add the eggs, salt and sugar. Mix with a whisk, then, adding a little milk at a time, whisk to a smooth batter. The batter should be light and have the consistency of thick cream or melted ice cream.
- Heat a frying pan until very hot. Add a little oil and a ladle of batter. Swirl to coat the bottom of the pan and spread the batter in a thin layer. Cook until light brown then flip over. Repeat with the remaining batter.
- Wash the lemons in hot water. Sprinkle each pancake with some lemon juice and caster sugar, fold into quarters, and sprinkle with some more lemon juice, sugar and grated lemon zest.
Crêpes filled with blackcurrant jam and sour cream or crème fraîche: