Lemon Sugar Crepes

Hello friends! I hope you all have a great weekend with your family :).

I always love a good breakfast to start the day. Last Friday (Friday and Saturday is the weekend here in Kuwait. As you know I'm an Indonesian currently living in Kuwait.) I made Crepes for my family.

 I have a recipe book of Crepes, I usually use one of the recipe from that book. But as I browse to  Béatrice Peltre blog, she's one of the best Food Photographer and writer that inspired me a lot! I bumped into this Lemon Sugar Crepes recipe. So I decided to make one.

 The key is the sour and fresh taste of Lemon.

CREPES

1 cup flour 
Pinch of salt 
1/4 cup granulated sugar 
3 eggs, lightly beaten 
1 2/3 cups whole milk (I use low fat milk)
1 tablespoon unsalted butter, melted 
Extra butter (for the pan)

1. Have on hand a 10-inch nonstick crepe pan or skillet.

2. In a bowl, sift the flour, salt, and sugar. Make a well in the center.

3. Add the eggs and whisk them into the flour mixture. Gradually whisk in the milk, stirring constantly. Stir in the 1 tablespoon of melted butter. When the mixture forms a smooth batter, cover and refrigerate for 2 hours. (I only refrigerate for 1 hour)

4. Heat the pan. Butter it lightly.

5. Pour 3 to 4 tablespoons of batter into the pan. Quickly swirl the batter to coat the entire surface. Cook over medium heat until the crepe starts to brown at the edges. With a long metal spatula or fork, loosen the edges and flip the crepe (or use your fingers to turn the crepe).

6. Cook the underside 30 to 60 seconds or until it is lightly browned. Turn the crepe out onto a plate. Cover with a clean kitchen towel and keep warm.

7. Continue making crepes until the batter is all used.

TO SERVE

Granulated sugar (for sprinkling) 
Juice of 1 lemon 
Confectioners' sugar (for sprinkling) 
1 pint fresh berries or 2 apples, sliced and sauteed in butter, optional (I change it with fresh Kiwis)

1. On a counter, place a crepe smooth side up and sprinkle it with granulated sugar and lemon juice. Fold the crepe twice to make a triangle shape. Continue shaping crepes, then divide them among 4 dessert plates.

2. Sprinkle with confectioners' sugar, and serve with fruit, if you like.

source: La Tartine Gourmande

Sprinkle the crepe with sugar and lemon juice.

Add fresh Kiwis, and then fold twice to make a triangle shape.

 Place the crepes to a serving plate.

Enjoy your Lemon Sugar Crepes!