Lemon Crepes by Stephanie Alexander
by Stephanie Alexander
(From the Kitchen Garden Cooking with Kids by Stephanie Alexander and Anna Dollard, (Penguin/Lantern) with permission from Stephanie Alexander)
Will make 10 crepes
- 30g butter
- pinch salt
- 1 and a half cups milk (NB Batter may need an additional half cup of milk after standing for an hour or so)
- 150g plain flour
- 2 eggs
- 2 lemons
- half a cup castor sugar
Juice the lemons and set aside until later. Preheat oven to 120degC. Put the ovenproof dish in the oven to keep warm.
Melt butter, cool. Soft flour and salt into the mixing bowl and make a well in the centre. Break eggs into the smaller mixing bowl, add milk and whisk together lightly. Add cooled, melted butter. Tip the egg/butter mixture into the well in the flour and gradually draw in some of the flour and using a wooden spoon or a whisk, mix until smooth. Pour into a jug and refrigerate for 2 hours before cooking. The consistency should be like cream. If the batter is too thick add a little more milk.
Fold a piece of kitchen paper into a small square and rub it with butter. Rub this buttered pad of paper over the base of a non-stick frying pan and heat the frying pan. Tip one ladle of batter into the pan and immediately lift and tilt the pan so that the batter flows all over the base of the pan.
Plan pan flat on the stove again and leave for 1 minute. With your fingers, or with the nylon spatula, flip the pancake to the other side. After less that a minute on this side slide the pancake onto the waiting baking sheet. Continue until all batter is used. Try and make your pancakes as thin as possible. One pancake can be stacked on another. You may need to rebutter the base of the frying pan after every 2 or 3 pancakes.