French crêpes with lemon and sugar – Shrove Tuesday pancakes
Ingredients
125g plain flour
2 eggs
300 ml milk
1 tbsp caster sugar
pinch of salt
vegetable oil for frying
2 unwaxed lemons
caster sugar for sprinkling
Directions
- Sieve the flour into a large bowl, make a well in the centre and add the eggs, salt and sugar. Mix with a whisk, then, adding a little milk at a time, whisk to a smooth batter. The batter should be light and have the consistency of thick cream or melted ice cream.
- Heat a frying pan until very hot. Add a little oil and a ladle of batter. Swirl to coat the bottom of the pan and spread the batter in a thin layer. Cook until light brown then flip over. Repeat with the remaining batter.
- Wash the lemons in hot water. Sprinkle each pancake with some lemon juice and caster sugar, fold into quarters, and sprinkle with some more lemon juice, sugar and grated lemon zest.