LEMON ZEST CREPE/ ENGLISH PANCAKE

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1.5 cups Milk (whole milk, room temperature)
• 2 large Eggs (room temperature, lightly whisked)
• 2 tablespoons Granulated Sugar
• 1 tablespoon Lemon Zest (finely grated from a fresh lemon)
• 2 tablespoons Unsalted Butter (melted and cooled slightly)

Instructions

1. Whisk the Eggs

   Crack the eggs into a mixing bowl and whisk until the yolks and whites are fully combined and slightly frothy.

   Time: PT1M

2. Combine Eggs with Milk

   Gradually pour the milk into the whisked eggs, stirring continuously to avoid curdling.

   Time: PT1M

3. Mix Dry Ingredients

   In a separate bowl, combine the sifted flour and granulated sugar. Stir until evenly distributed.

   Time: PT2M

4. Add Lemon Zest

   Stir the freshly grated lemon zest into the dry flour‑sugar mixture.

   Time: PT0.5M

5. Incorporate Melted Butter

   Pour the melted butter into the dry mixture and whisk until just combined.

   Time: PT0.5M

6. Create the Batter

   Slowly add the milk‑egg liquid to the dry mixture, stirring continuously. Continue until the batter is smooth, glossy, and the consistency of thin heavy cream.

   Time: PT2M

7. Heat the Pan

   Place the non‑stick skillet over medium heat and let it warm for about a minute. Lightly brush with a tiny amount of butter or oil.

   Time: PT1M

   Temperature: Medium heat (≈350°F / 175°C)

8. Cook the Crepes

   Pour approximately 1/4 cup of batter into the center of the pan, swirling quickly to spread it thinly and evenly. Cook for 30‑45 seconds until the edges lift and the underside is lightly golden, then flip and cook the other side for another 20‑30 seconds.

   Time: PT4M

   Temperature: Medium heat (≈350°F / 175°C)

9. Serve or Store

   Stack the cooked crepes on a plate, covering loosely with foil to keep warm. Serve immediately with desired toppings or let them cool before storing.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

15 g

Fat

5 g

Fiber

0.5 g