Lemon Curd Overload Round One
Crêpes are so easy to make and so versatile with fillings etc. Whether its savory or sweet the flavor combinations are endless. If you have never had them before, they are such a delicious treat and so simple to whip up, I suggest you get the pinny on and into the kitchen immediately.
Don't be concerned if you think the batter is super runny, that is a good thing as you want it to be light, crisp and melt in your mouth.
35 g butter
2 tsp maple syrup
330 ml milk
1 egg, lightly beaten
160 g plain flour, sifted
1 tsp cinnamon
Heat a crêpe plate or fry pan over a low-medium heat.
Combine dry ingredients in a bowl. Set aside.
In a small saucepan melt butter over a very low heat. Remove from heat once melted. Stir in syrup and milk. Set aside to cool slightly. Once cool, begin whisking the milk mixture and pour in egg. Continue to whisk until incorporated.
Slowly pour milk into dry ingredients and whisk until smooth.
Pour roughly 1/4 cup of batter onto the hot plate, using the back of the spoon to quickly spread the mixture into a large flat circle.
Cook for 1 minute before flipping and to cook a further minute.
Place between a folded tea towel to keep warm and soft.
Serve with lemon juice and sugar, lemon curd, jam, cream, or for the kids - nutella.
Sugar and Lemon Juice Lemon Curd
Find my lemon curd recipe here