I Make Lemon Sugar Infused Crepes and How I Met A Legendary Chef!

Ingredients

• 1/3 cup All-Purpose Flour (sifted)
• 1 piece Large Egg (room temperature)
• 1 pinch Salt (fine sea salt)
• 1 pinch Granulated Sugar (large pinch for batter)
• 1/2 cup Milk (whole milk recommended)
• 1 tablespoon Unsalted Butter (melted)
• 1 piece Lemon (zested and juiced)
• 1/2 cup Granulated Sugar (for lemon syrup)
• 1 tablespoon Water (just a drizzle to help syrup)
• 1 tablespoon Granulated Sugar (for dusting finished crepes)

Instructions

1. Combine Dry Ingredients

   Add 1/3 cup flour, 1 large egg, a pinch of salt, and a large pinch of sugar into a mixing bowl and whisk until fully combined.

   Time: PT5M

2. Thin the Batter with Milk

   Gradually pour 1/2 cup milk into the bowl in small portions, whisking continuously until the batter becomes thin and smooth, resembling water.

   Time: PT5M

3. Incorporate Melted Butter

   Melt 1 tablespoon butter in the small pan over low heat, then quickly stir it into the batter.

   Time: PT2M

   Temperature: low

4. Cook the First Crepe

   Heat the small non‑stick pan over low‑medium heat, add 2 tablespoons of batter, and swirl to coat the surface. Cook until the top sets, then flip with a spatula and cook briefly on the other side.

   Time: PT2M

   Temperature: low-medium

5. Cook Remaining Crepes

   Repeat the previous step until you have three crepes, keeping the batter thin and the pan at the same temperature.

   Time: PT4M

   Temperature: low-medium

6. Zest the Lemon

   Using a microplane, grate the outer yellow zest of the lemon, avoiding the white pith.

   Time: PT1M

7. Make Lemon‑Sugar Syrup

   In a small saucepan, combine 1/2 cup sugar, the juice of the lemon, and a drizzle of water. Simmer over low heat, stirring occasionally, until the mixture thickens into a glossy syrup.

   Time: PT7M

   Temperature: low

8. Finish and Plate Crepes

   Brush each crepe with the warm lemon‑sugar syrup using a silicone brush, sprinkle lightly with a tablespoon of sugar, fold into a triangle, add a dot of syrup on top, and garnish with fresh lemon zest.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

5 g

Fiber

0.5 g