Lemon Crepes Recipe

Ingredients

Crepes :

Filling :

PREP TIME 15m	COOK TIME 40m	TOTAL TIME 55m
YIELD serving size: 16 crepes

Blend evaporated milk, eggs, flour, water, ¼ cup (50mL) butter, sugar and salt in blender, food processor or bowl.
Mix until you have a smooth thin batter.
Let batter stand at room temperature 30 minutes (this prevents tough crepes).
Heat a 10” (25cm) non-stick skillet or crepe pan over medium heat.
Brush pan with remaining ½ tsp (2mL) butter.
Add about ½ cup (125mL) batter to pan.
Swirl batter around pan and pour excess batter back into bowl so crepe will be very thin.
Cook until bottom browns 1 ½ - 2 minutes, and turn crepe over to cook until other side is pale golden, about 30 seconds to 1 minute.
If you only have a smaller pan don’t worry, you will just get more crepes.
Adjust the amount of lemon juice you are using on each crepe, otherwise they will be too tart.
Transfer crepe to a clean work surface, turning over so that side cooked first is facedown.
Drizzle 1 tbsp (15mL) lemon juice over crepe.
Sprinkle with 1 ½ tsp (7mL) sugar.
Fold crepe in half and then into quarters.
Sprinkle top with ½ tsp (2mL) sugar.
Continue with remaining crepes.