In the Kitchen with Antonia Lofaso: Lemon Crepes

Ingredients

• 3 Eggs (large, room temperature)
• 1 cup Whole Milk (240 ml, preferably whole milk)
• 2 tablespoons Granulated Sugar (fine granulated sugar)
• 1 pinch Salt (fine sea salt)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 0.25 teaspoon Ground Cinnamon (freshly ground)
• 1 cup All-Purpose Flour (120 g, sifted)
• 4 tablespoons Unsalted Butter (for brown butter, cut into pieces)
• 2 tablespoons Powdered Sugar (sifted)
• 1 Lemon (zested and juiced)

Instructions

1. Blend the Crepe Batter

   Crack 3 eggs into the blender, add 1 cup milk, 2 tbsp sugar, a pinch of salt, 1 tsp vanilla extract, 1/4 tsp ground cinnamon, and finally 1 cup sifted all‑purpose flour. Blend on low speed just until combined.

   Time: PT3M

2. Rest the Batter (Optional)

   Let the batter sit for 5 minutes to allow the flour to hydrate and bubbles to settle.

   Time: PT5M

3. Heat the Crepe Pan

   Place the nonstick crepe pan over medium‑low heat and lightly coat with nonstick cooking spray.

   Time: PT2M

4. Cook the First Crepe

   Pour about 1/4 cup batter into the center of the pan, immediately swirl to spread thinly. Cook until the edges lift and the bottom is lightly golden, about 1–2 minutes.

   Time: PT2M

5. Fold and Set Aside

   Using a spatula, gently fold the crepe onto a waiting plate. Repeat steps 4‑5 for the remaining batter (about 3 more crepes).

   Time: PT12M

6. Make Brown Butter

   In a small saucepan over medium heat, melt 4 tbsp unsalted butter. Continue cooking, swirling the pan, until the butter foams, turns golden, and releases a nutty aroma (about 2 minutes). Remove from heat.

   Time: PT2M

7. Assemble and Garnish

   Drizzle the warm brown butter over each crepe, sprinkle fresh lemon zest, and dust with powdered sugar. The sugar will melt slightly into the butter, creating a glossy sauce.

   Time: PT2M

8. Serve

   Serve the crepes immediately while warm, optionally with extra lemon wedges on the side.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g