Lemon and sugar crêpes

Name: Lemon and sugar crêpes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 125 g Plain flour; 2 Eggs; 300 ml Milk; 30 g Butter, melted, plus extra for the pan; 1 g Salt; 2 Lemons, cut into wedges; 50 g Caster sugar

Thin, lacy French pancakes, folded warm with a squeeze of lemon and a sprinkle of sugar. Simple, quick and always popular, Pancake Day or not.

Ingredients

125 g Plain flour
2 Eggs
300 ml Milk
30 g Butter, melted, plus extra for the pan
1 g Salt
2 Lemons, cut into wedges
50 g Caster sugar

Method

Whisk the flour, salt, eggs and half the milk to a smooth thick batter, then whisk in the rest of the milk and the melted butter. Rest if you have time.
Heat a non-stick frying pan, wipe with a little butter, and pour in a small ladle of batter, swirling it thinly over the base. Cook for about a minute until golden underneath, flip and cook for 30 seconds more. Stack on a warm plate. Makes about 12.
Squeeze lemon over each crêpe, sprinkle with sugar, then fold into quarters.