FOR THE CREPES
3/4 cup cold water
3/4 cup cold milk
3 large eggs
1 tablespoon sugar
pinch of salt
1 1/2 cups all-purpose flour
1/4 cup melted butter + 1/4 cup extra for brushing the pan (one butter block is one cup. 1/2 cup is half the block and 1/4 cup is half the stick)
FOR THE SAUCE
1/2 cup unsalted butter
1/4 cup white sugar
1/4 cup freshly squeezed lemon juice
1/2 tablespoon lemon zest
FOR THE CREPES:
Combine all liquid ingredients in a blender. Add the dry ingredients and melted butter; mix on high.
Stain batter. Let rest for 30 minutes
Heat a nonstick 10 inch skillet over medium high heat. Brush bottom and sides of pan with melted butter.
Ladle 1/2 cup batter into skillet and swirl to coat bottom evenly. Cook until lightly browned, about 1 – 2 minutes. Using a spatula or your fingers, flip the crepe and cook the other side until lightly browned, about 30 seconds to 1 minute.
Transfer crepes to a platter. Layer crepes over each other with parchment paper in between.
FOR THE SAUCE
Melt the butter in a skillet over LOW fire. Add the sugar and allow to melt. Be patient. Make sure that the heat is at its lowest. Add the lemon juice and mix well. Add the lemon zest.
Add the crepes, 3 – 4 at a time and allow to cook in the sauce for 1 minute. Remove from the pan. Arrange on a plate and pour the sauce over the crepes and serve warm.
A sweet crepe with sugar, butter and lemon just made my day. The taste still lingers in my mouth. It's the perfect marriage of sweet, tart, succulent and amazing.
Lemon Butter Crepes, Crepes Suzette (Lemon)
8 - 10 crepes
Wednesday, September 21, 2011 - 3:13am