Ingredients:
- 1 cup (150g) plain flour, sifted
- 1 tablespoon of Illovo sugar
- 1 1/4 cups (310ml) milk
- Lemon
Instructions of how to make crêpe batter:
- Prepare a bowl and add 1 cup of milk and 1 tablespoon of Illovo sugar and whisk it well
- Grater the lemon shell, Add it into the bowl and mix it well with the other ingredients
- Sift one cup of flour in the mixture until its smooth
- No sitting time, start cooking it
How to cook the crêpes:
- Prepare a Crêpe pan (or simply a non-stick frying pan) with a small pat of butter on medium-low heat.
- Spoon a small ladle full of batter onto the pan as you swirl the pan around to make a thin, round Crêpe. There should be just a paper-thin layer of batter over the pan.
- When the batter starts to bubble, it is time to give a quick flip with a spatula.
- Cook until golden. I like to have 2 pans going at the same time for efficiency .
- Pile up the cooked Crêpes as you go on a cookie sheet in the oven (set to the lowest heat possible) so that they stay hot.
- I like to add a fresh pat of butter to the pan in between each Crêpe. Lower the heat if the butter gets too brown.
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