Lemon and Sugar Crepes -- The Proper Version
The lemon and sugar pancake is the default British Pancake Day experience, but most people make it with a slightly too-thick batter that produces something closer to a dropped scone than a crepe. This recipe is the proper version -- paper-thin, slightly lacy at the edges, crisp when rolled, with the lemon and sugar soaking into the surface rather than sitting on top. The technique difference from a standard pancake is the batter-to-pan ratio: you want even less batter per pancake, and a slightly hotter pan. Get this right and you will not need any other recipe.
Ingredients
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- 110g (4oz)plain flour, sifted
- 200ml (7fl oz)whole milk
- 75ml (2.5fl oz)cold water, the water is key to a thinner batter
- 2large egg
- 30g (1oz)unsalted butter, melted
- 2lemons, zest of 1, juice of both
- 4 tbspcaster sugar, for serving
Method
- 1
Whisk flour, eggs, and a pinch of salt together. Add the milk gradually, whisking until smooth.
- 2
Add the cold water and melted butter. Whisk to combine. The batter should be very thin -- thinner than single cream.
The water is what makes these thinner than a standard British pancake. Do not skip it. - 3
Stir in the lemon zest. Rest the batter for 30 minutes.
Thirty minutes is important here. The gluten needs to relax for the crepe to be properly tender. - 4
Heat a pan over medium-high to high heat. Wipe with a thin layer of butter on kitchen paper.
Higher heat than you think. The pan should be properly hot -- a drop of water should evaporate almost instantly. - 5
Pour just enough batter to barely coat the base, tilting immediately in all directions. Pour any excess batter back into the jug.
Less batter than you think. These should be nearly translucent when held to the light. - 6
Cook for 45 seconds until the edges are golden and beginning to lift. Flip and cook for 20 seconds.
- 7
Slide onto a plate. Squeeze lemon juice over the surface, scatter caster sugar, and roll immediately while still warm.
Roll tightly. The warmth helps the sugar dissolve into the lemon juice.
Pro Tips
- →Use a combination of milk and water. The water produces a thinner, lacier crepe than milk alone.
- →The batter must rest for 30 minutes. This is non-negotiable for a proper crepe texture.
- →Pour any excess batter back into the jug -- you want barely enough to cover the pan.
- →Serve immediately. Lemon and sugar crepes are best eaten as they come off the pan.
- →Warm your plates in a low oven. A cold plate causes the crepe to go limp quickly.
Topping Ideas
Terms in this recipe
Defined in the Pancake Day glossary.
Questions & answers
What makes a crepe different from a regular British pancake?⌄
How do you stop crepes from tearing?⌄
Can you make crepe batter the night before?⌄
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