Lemon Vanilla Crepes
Preparation – 15 minutes, Cooking time – 15 minutes
1/2 cup all-purpose flour
1/4 cup sugar
1 cup milk
4 tbsp butter, melted
vanilla sugar or sugar
2 juicy lemons, cut into quarteres
Place the flour and sugar in a bowl. Crack in the eggs and gradually beat in the milk and butter to make a smooth, thin batter.
Heat about 1/2 tsp of oil in a crepe pan or small frying pan. Swirl in a thin coating of batter and cook until golden, flip over and cook the other side. Fold each pancake into halves or quarters and serve immediately with a sprinkling of sugar and splash of lemon juice.
Fill ’em Up:
Mix together a 8 oz carton of mascarpone with one tbsp of sifted powdered sugar (maybe a splash of orange or coffee liqueur). Ripple through three tbsp of ready-made chocolate sauce and spoon into warm pancakes before folding.
Place 2 cups frozen berries in a bowl and sprinkle over 2 tbsp of powdered sugar. Allow to thaw for a few hours, then ripple in a 7 oz carton of creme fraiche.