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  • Crepes With Caramelised Lemon and Sugar

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    aniipiinkylove
    19 vistas1 página
    This recipe makes crepes and provides instructions for caramelizing lemon wedges to serve with the crepes. The ingredients needed are flour, eggs, milk, butter, and lemons. The crepes are made by mixing the flour, eggs, and milk into a batter then cooking thin rounds in a pan. The lemon wedges are caramelized in butter in the pan before serving alongside the crepes sprinkled with sugar.

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    Crepes with caramelised lemon and sugar

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    © Attribution Non-Commercial (BY-NC)

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    This recipe makes crepes and provides instructions for caramelizing lemon wedges to serve with the crepes. The ingredients needed are flour, eggs, milk, butter, and lemons. The crepes are made by mixing the flour, eggs, and milk into a batter then cooking thin rounds in a pan. The lemon wedges are caramelized in butter in the pan before serving alongside the crepes sprinkled with sugar.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Descargue como DOCX, PDF, TXT o lea en línea desde Scribd
    Marcar por contenido inapropiado
    19 vistas1 página

    Crepes With Caramelised Lemon and Sugar

    Cargado por

    aniipiinkylove
    This recipe makes crepes and provides instructions for caramelizing lemon wedges to serve with the crepes. The ingredients needed are flour, eggs, milk, butter, and lemons. The crepes are made by mixing the flour, eggs, and milk into a batter then cooking thin rounds in a pan. The lemon wedges are caramelized in butter in the pan before serving alongside the crepes sprinkled with sugar.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Descargue como DOCX, PDF, TXT o lea en línea desde Scribd
    Marcar por contenido inapropiado
    de 1

    c

    Crepes with caramelised lemon and


    sugar
    Preparation Time
    5 - 35 minutes

    Cooking Time
    25 minutes

    Ingredients (serves 4)
    yc 3 cup (350g) plain flour
    yc 2 eggs, lightly whisked
    yc 3 3 2 cups (375ml) milk
    yc À0g butter
    yc 2 lemons, cut into wedges
    yc Ôhite sugar, to serve

    ëethod
    3c ift flour into a bowl make a well in the centre Ôhisk eggs and milk together in a
    jug Gradually pour the egg mixture into the well, stirring with a wooden spoon to
    form a thin batter

    2c over the batter with plastic wrap and set aside at room temperature for 30
    minutes

    3c eat a little of the butter in a 20cm (base measurement) frying pan over medium-
    low heat Add 2 tablespoons of the batter and, working quickly, angle the pan so
    the batter evenly covers the base ook for 3-2 minutes or until the edges of the
    crêpe curl slightly Use a spatula to turn the crêpe over and cook for a further 30
    seconds or until lightly golden underneath Transfer to a plate and cover with foil
    Repeat with remaining batter to make 33 more crepes

    Àc eat remaining butter in the pan over medium heat Add the lemon wedges and
    cook, turning occasionally, for 2 minutes or until caramelised Remove from heat

    5c ivide the crepes among serving plates prinkle with sugar Top with lemon
    wedges and drizzle with any pan juices erve immediately

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