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The tartness from the lemon juice combined with the crunch of the sugar is perfect for these delicious thin crepes.
Sift the flour and mix well with the milk, eggs, butter and salt. The batter should be smooth and silky. Rest the batter for about 20 minutes.
Lightly grease a small non-stick or crepe pan over medium heat. Pour a ladleful of the batter onto the pan and cook the pancakes until they set. Careful not to brown the crepes. Flip over a few seconds and remove from pan. Repeat with remaining batter.
Squeeze the lemon juice over the crepes and sprinkle with sugar. Fold each crepe into quarters and serve.
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