Lemon Crepes |
Let your blender do the work so you can enjoy crepes all week long!
Makes 14 to 8 crepes.
Ingredients
- 1½ cups milk
- 3 eggs
- ⅔ cup flour
- 2 tbs. melted butter or margarine
- 2 tbs. granulated sugar
- 1 tsp. grated lemon zest
- Confectioners’ sugar for serving, optional
Directions
1. Put all ingredients except confectioners’ sugar into blender container in order given above.
2. Cover and blend on low speed until thoroughly mixed.
3. For each crepe, pour 2 to 3 tbs. batter onto a preheated, lightly buttered 6 or 7-inch crepe pan or skillet. Cook about 1 minute or until top is set. Loosen edge with heat proof spatula, and then gently turn crepe over. Cook until lightly golden.
4. Fold each crepe into quarters and sprinkle with confectioners’ sugar to serve.
Recipe courtesy Oster
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Deborah Meade | November 24, 2010 at 5:09 pm - §
These look like the crepes my mother used to make many years ago when I was a child. I can't wait to try them!