Flour Milk Eggs Salt Lemon zest Butter Garnish: Granulated sugar Lemons for squeezing Powdered sugar
Prepare a Crêpe pan (or simply a non-stick frying pan) with a small pat of butter on medium-low heat.
Spoon a small ladle full of batter onto the pan as you swirl the pan around to make a thin, round Crêpe. There should be just a paper thin layer of batter over the pan.
When the batter starts to bubble, it is time to give a quick flip with a spatula. Cook until golden. I like to have 2 pans going at the same time for efficiency.
Pile up the cooked Crêpes as you go on a cookie sheet in the oven (set to the lowest heat possible) so that they stay hot.
EASY FRENCH CRÊPES RECIPE
LE CHEF’S MOELLEUX AU CHOCOLAT
ONE POT CHEESY CHICKEN AND ORZO