I’m in love with crepes. They’re so versatile! Everything from cheese, ham, mushrooms, nutella, bananas...the list is endless. They can be an entire meal or just a snack. Have you ever made crepes from scratch? It sounds a bit intimidating at first, but really it’s like making a very thin pancake.
I've written about a basic crepe recipe before. I like to replace the oil with browned butter now.
Use a 9 inch non-stick skilled if you don’t have a crepe
pan. Heat it nice and hot (over medium
heat) and rub on some butter for the first crepe. The batter should sizzle and as you turn the
batter to let it run and cover the entire pan, bubbles will form. Within a minute the edges should start to
peel up and this is when you flip. Wait
about another minute then slide it off onto a cooling wrack.
Lemon juice on pancakes is typically a German treat. If you want a quick sweet snack or even
breakfast or dessert this simple crepe recipe is the perfect thing. I made one for dessert yesterday and then had
to make a second. I ate both!
Lemony sweet crepes
Crepes
Lemon wedges
1 tbsp granulated sugar
1 tbsp browned butter.
I use enough browned butter in my baking that I usually have
a little bowl in the refrigerator that I can warm for this recipe. If you don’t, here’s how you brown
butter. Place a stick of butter (or less
if you like) in a sauce pan on medium heat.
Let it melt and bubble and sizzle until all the water in the butter has
evaporated. You will know this has
happened when the bubbling and sizzling noises stop. Use a heat proof spoon to stir the butter and
you will notice that it’s browning.
Scrape up all the bits from the bottom and let it brown a bit until it
smells nice and nutty. Be careful not to
brown too much, pour it into a heat proof glass bowl.
Back to the lemony sweet crepes.
Put a large skillet on the stove and heat over medium heat
until nice and hot. Place one crepe in
the bottom and drizzle one tbsp of melted brown butter over the crepe, use the
spoon to spread it over the entire thing.
Sprinkle on the sugar and let it cook for about a minute or two. The sugar will bubble and dissolve with the
butter. Squeeze the juice from the lemon
wedge on the crepe. Turn off the heat
and fold the crepe in half, then half again.
Eat it nice and hot with all that lemony sweet brown butter dripping
over your fingers.
Simple, yet decadent.
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