Light crepes, warm sugar cinnamon, zesty lemon, delightful breakfast treat
Happy Mothers Day to all the moms out there…you all deserve some relaxation and a plate of comfort food. How about some crepes…Yum.
My wife absolutely loves crepes with any topping but her favourite is cinnamon sugar and lemon juice. You can use any topping of your choice but try this combination, it’s fantastic.
Start with a basic crepe batter by combining the flour, eggs, milk, oil and a pinch of salt. Whisk well to get all the lumps out and set aside for about half an hour.
Make some cinnamon sugar by combining sugar and cinnamon and mixing well.
When you are ready to make the crepes heat a crepe pan or medium sized pan on medium heat for about 5 minutes. I like transferring my batter to a jug to easily pour the mixture into the pan. coat the pan with a neutral flavour oil using a paper towel, hold the pan off the heat and gently pour the crepe batter into the pan while swirling the pan to cover the bottom completely with batter. It takes some practice to get a nice thin crepe that is completely round. Don’t panic the first one is almost always a mess. Cook on each side for about a minute or until it just starts browning. If your crepe is too thin it tends to crisp around the edges but I like the texture difference.
After each crepe is done sprinkle some cinnamon sugar on top and fold into quarters. Place on a plate and keep in a warm oven until all your crepes are done.
Arrange two to three finished crepes on a plate, sprinkle additional cinnamon sugar on top and squeeze some lemon juice on each crepe. Serve with fresh fruit of your choice if you like or eat them as is. Enjoy!
