Classic sweet crepe recipes should be in every home cook’s repertoire. Crepes are quick and easy to whip up, taste delicious and are very versatile, they can be made sweet or savoury (simply omit the sugar for a savoury version) and are lovely any time of the day.
Lemon and sugar is a classic topping, and one of our favourites, but you are really only limited by your imagination – fresh raspberries and whipped cream, chocolate sauce and banana, and orange, cinnamon and honey and are some of our other favourite sweet combinations.
1 cup of plain flour
2 cups of full cream milk
1 tablespoon of sugar (optional), plus extra to serve
1 tablespoon of butter, plus additional to serve
1 lemon, to serve
Whisk sifted flour, eggs, milk and sugar together until well combined and a consistent, runny batter has formed.
In a non-stick pan on medium, heat a teaspoon of butter until it is just sizzling. Pour in 3 tablespoons of crepe batter, swirling around so it is evenly spread. Allow to cook for 2-3 minutes until golden brown and then gently flip the crepe, cooking on the reverse side for about a 30 seconds to a minute. Remove from pan. Repeat the process with remaining batter.
To serve, top with a knob of butter, a sprinkle of sugar and a good squeeze of lemon juice. Enjoy!
Want more breakfast ideas? Click here for our Asparagus, Prosciutto, Brie Cheese, Egg and Thyme Tarts and here for our Mixed Berry Yoghurt.