Cook time: 1-2 minutes each crepe
Total time: Less than 1 hour
Yield: 10-12 crepes
3 ½ deciliter flour
½ teaspoon salt
2 tablespoon sugar
2 tablespoon vanilla sugar
1 fresh lemon zest
6 ½ deciliter milk (3%)
3 tablespoon melted butter
In a large mixing bowl put the dry ingredients: flour, salt, sugar, vanilla sugar, lemon zest. Stir with a spoon to combine. Add egg and gradually add in the milk. Finally, add the melted butter. Beat until smooth. Let it rest for 30 minutes.
Heat a non-stick frying pan over medium high heat and add about 1 teaspoon butter. Pour the batter (using approximately 1 deciliter for each crepe). Cook for about 1 minute, flip the crepe and cook for another minute or until golden. Repeat with remaining batter, remember to brush the pan with butter between batches.
Serve the crepes with maple syrup, fresh berries, date sugar or caramelized pineapple.
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