Butter-Sugar-Lemon Crêpes

When I lived in Paris I would walk whenever possible.  I could not get enough of the beautiful architecture and the carefully designed gorgeous landscaping in the parks. I was intrigued by the number of crêpe carts I passed on my promenades. Being an adventurous eater I had to try each and every crêpe. My favorite was the crêpe au sucre et au citron  (sugar lemon crêpe). The delicious tart flavor of the lemon paired with the sweetness from the sugar and the richness of the butter soaked crêpe made this a most formidable treat.

Although I do not have the luxury of crêpe carts on every street corner. I can make crêpes as a special treat. Butter-Sugar-Lemon Crêpes are easy to make and delicious. Just like the ones in Paris, so rich and buttery! For a moment I dreamed I was back in Paris, standing on the quai near Pont Neuf enjoying a crêpe au sucre et au citron.

                                                       Butter-Sugar-Lemon Crêpes
                                                                      courtesy of
                                                                         Crêpes

                                                        50 Savory and Sweet Recipes
                                                                 Martha Holmberg

Ingredients
1 crêpe
1 tsp butter, preferably salted,
   at room temperature
1/2 tsp granulated sugar or
   confectioners sugar
Squeeze of fresh lemon juice

Heat a small skillet over medium heat. Lay the crêpe presentation side up in the skillet and let it heat through for about 15 seconds. Flip it over, and using a rubber spatula or the bottom of a spoon, spread it with butter. Sprinkle the remaining 1/4 tsp sugar over the crêpe, drizzle it with a good squeeze of lemon juice, and then fold it once more into a triangle. Slide the crêpe onto a plate and eat it right away.

Versatile Crêpes
Makes 15 - 18 crêpes

Ingredients
1 3/4 to 2 1/4 cups whole milk
4 large eggs
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
6 tablespoons unsalted butter, melted,
   plus more for the pan

Put 1 3/4 cups of the milk, the eggs, and salt into a blender. Whiz for a few seconds to blend everything together. Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, 10 seconds more.

Transfer the batter to a large glass measuring cup with a spout (or a bowl that's large enough to easily dip a 1/4 cup measuring cup into). Let the batter rest for at least 5 minutes  and up to 24 hours. (If resting more than 30 minutes, store in the fridge.) When you are ready to make the crêpes,  test the batter's consistency; it should be as thick as heavy cream but not as thick as pancake batter. If it feels too thick, whisk in up to 1/2 cup of the remaining cream.

Heat a crêpe pan or nonstick skillet over medium-high heat until it's hot enough to make a drop of water sizzle upon contact. Using a folded paper towel, spread about 1/2 tsp butter around the interior of the pan. The batter should sizzle upon contact, but not instantly turn brown. You don't want the pan to be so hot that the butter burns.

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