French crepes with lemon and sugar

Serving size: Serves 8
Cuisine type: French
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking

Crepes are French pancakes, and are paper-thin and round, resembling a fine lace doily.

INGREDIENTS

Makes 20
Prep time 10 minutes
Standing time 1 hour
Cooking time 40 minutes

1 ¼ cups (185g) plain flour
3 eggs, lightly beaten
1 ½ cups (375ml) milk, or half milk and half water
1 tablespoon brandy
20g melted butter, plus extra butter
caster sugar, lemon juice, to serve

METHOD

1. Sift flour with a pinch of salt into a large bowl. Place eggs and milk into a well in centre of dry ingredients. Using a whisk, gradually draw flour into wet ingredients. Whisk well and stir in brandy and melted butter. Cover and set aside for 1 hour.

2. Transfer batter to a jug. Heat a little extra butter in a heavy-based frying pan or crepe pan. Pour off excess, reserving for when pan needs regreasing.

3. Pour in just enough batter to thinly coat surface of pan. Rotate pan quickly and run batter smoothly and evenly over pan (A). Pour off any excess batter (B). Cook for about 1 minute, until small bubbles appear (C). Flip crepe and cook for another minute (D). Transfer to a warm plate. Repeat with remaining batter, stacking flat on top on one another.

4. To serve, fold crepes into quarters and top with a little sugar and a squeeze of lemon juice.