Wholemeal crepês with lemon & sugar

Wholemeal Crepês with Lemon & Sugar
Wholemeal Crepês with Lemon & Sugar
Wholemeal Crepês with Lemon & Sugar

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 four for you and two 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 + resting time /
30g unsalted butter (+ extra for frying)
150g wholemeal flour
1 medium egg
325ml semi-skimmed milk
Pinch of salt
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. Rest in the fridge for 20-30 mins.
4. Add a knob of butter 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 butter your pan before each pancake to prevent from sticking.

Wholemeal Crepês with Lemon & Sugar
Wholemeal Crepês with Lemon & Sugar

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.

V– Vegetarian


Cheese & egg crepes

Cheese & Egg Crepes
Cheese & Egg Crepes

In my adult life, I don’t think I’ve ever made pancakes on pancake day – mostly due to the fact it always falls on a Tuesday. I can barely drag myself out of bed for work on a Tuesday let alone make pancakes.
That being said, I’m still a human being and human beings love pancakes, so lets make pancakes! Not on pancake day though, lets make them on Sunday like a normal sane person. Being a bit hungover today I can’t be dealing with sweet pancakes, I need something cheesy. Bring on the Leerdammer.

Cheese and egg crepes
Serves 2 / Hands on time 15 mins / Total, time 15 mins + refrigeration /

60g plain flour
1 medium egg
150ml semi-skimmed milk
Knob of butter
4 slices Swiss cheese, I used pre sliced Leerdammer
2 eggs
Freshly chopped parsley (optional)

TIP: You can use this recipe to create any savoury crepe you like. Simply flip the pancake and sprinkle with your desired toppings. 

1. Mix the flour in a large bowl with a good pinch of salt and pepper. In a measuring jug measure out the milk and crack an egg straight into it, whisk until combined.
2. Make a well in the flour and whisk in the egg mixture bit by bit until you have a smooth batter. Refrigerate for 30 mins.
3. Once the batter has chilled, place a large saucepan over a medium to high heat and add a knob of butter. Move the melted butter around the pan until evenly spread.
4. Add a ladle of batter to the centre of the pan and move the mixture until it has evenly spread to the edges. The crepe will cook quickly so be ready to flip it in 1 min.
5. Flip the pancake, turn down the heat and top with 2 slices of cheese and crack an egg in (I used one slice of cheese in the picture but used 2 on my second attempt which tasted better).
6. Fold the pancake in half, being careful not to break the yolk.
7. Fold then pancake over again but this time cover the yolk. Move the pancake around the pan and turn it over carefully occasionally. Do this for 3-5 mins to allow the egg to cook.
8. Turn out onto a plate, sprinkle with a pinch of salt and fresh parsley.


Cheese & Egg Crepes
Cheese & Egg Crepes

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.

V – Vegetarian.