Crêpes au citron (lemon crêpes)

Name: Crêpes au citron (lemon crêpes)
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 Lemon; 50 g Sugar; 50 g Butter; 1 Vanilla pod; 350 ml Milk; 75 g Flour; 1 pinch Salt; 1 egg (size M); 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Icing sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

1 Lemon
50 g Sugar
50 g Butter
1 Vanilla pod
350 ml Milk
75 g Flour
1 pinch Salt
1 egg (size M)
3 TABLESPOONS Sunflower oil
7-10 Tbsp Icing sugar

Directions

1
Squeeze the lemon and measure out 6 tbsp. juice. Caramelise the sugar in a small pot until light yellow (do not stir in the sugar) and deglaze with lemon juice and 4 tbsp. water. Bring to the boil, reduce temperature and simmer until the caramel is dissolved. Add butter and stir until you have a smooth mixture
2
Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Stir milk, flour, vanilla pulp and salt until smooth. Stir in egg and 2 tablespoons of oil
3
Heat a coated frying pan (28 cm Ø) and spread a thin layer of remaining oil in portions. Pour a little batter into the pan, spread quickly by tossing. Pour the excess dough over the edge of the pan and back into the bowl to form a wafer-thin layer of dough. Fry for 1-2 minutes until the bottom is brown. Fold the crêpe in the pan, first halve and then quarter it. Process the remaining dough in the same way, brushing the pan with a little oil each time before frying. Keep the finished crêpes warm in a preheated oven (electric range: 50 °C/ convection oven: not suitable/ gas: not suitable). Arrange the crêpes, dust with icing sugar and serve with lemon syrup