I can’t believe I went all the way to Paris and didn’t eat a lemon and sugar crêpe – they’re my absolute favourite. But then again, it wasn’t pancake day and I was busy eating my weight in cheese (#noregrets). Also, did you know that in French McDonald’s, you can order your burger with emmental cheese? The French are so cool, I wish I was French.
Sadly I’m not though, but this recipe is and makes around six crêpes (so 4 for you and 2 for your loved one). What? If you’re the person making the pancakes, you automatically get ‘bakers rights’… Yes that’s a thing… Maybe.
Wholemeal crêpes with lemon & sugar
Makes 6 / Hands on time 10 mins / Total time 20 mins / V
30g unsalted butter
150g wholemeal flour
1 medium egg
325ml semi-skimmed milk
Pinch of salt
1 tsp of rapeseed oil
Lemon wedges to serve
Golden caster sugar to serve
TIP: If you’re making a batch, preheat an oven to 60°C and heat a large plate in it. Once your first pancake is cooked, carefully transfer it onto the warm plate in the oven and cover loosely with a large piece of foil. Continue to add the pancakes on top of one and other, remembering to replace the foil on top to protect them. Serve as suggested above.
1. Start by melting your butter in a small saucepan on a low heat. Once melted, take off the heat and put to one side to cool slightly.
2. In a large mixing bowl, measure out your wholemeal flour and add a pinch of salt. In a measuring jug, measure out your milk and add 1 egg. Give it a good whisk until combined.
3. Make a well in the middle of the flour and start adding the milk mixture bit by bit, whisking continuously (this is easier than it sounds). Start to incorporate more and more flour from the outside until you have a smooth batter. Whisk in the warm melted butter and then pour the batter back into the jug.
4. Add the oil to a medium non-stick frying pan over a medium to high heat. Once hot, pour a ladle of the mixture into the middle of the pan and manoeuvre the pan to spread it out to the edges evenly. The pancake should start to bubble and go a golden brown colour. Using a spatula, run around the edge of the pancake until it becomes completely loose and ready to flip. Be brave!
5. Flip the pancake over and cook on the other side for another couple of minutes. Turn out onto a plate and serve hot with a sprinkle of granulated sugar and good squeeze of lemon. If making more than one pancake, be sure to oil your pan before each pancake to prevent from sticking.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.