Monday, April 7, 2014

Lemony sweet crepes

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
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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