Lemon Crepes
Bialik College Kitchen Garden Program
Ingredients: Equipment: 60g butter scales 300g plain flour 18cm frying pan pinch of salt sifter 4 eggs bowls, 1 medium, 1 large 3 cups milk plus an extra 1/2 cup metric measuring cups 4 lemons, juiced whisk 1 cup castor sugar fork jug kitchen paper small ladle juicer egg lifter oven proof dish Method: 1. Preheat oven to 120C. 2. Melt butter in frying pan and then allow to cool. 3. Sift flour and salt into the large bowl and make a well in the centre. Break the eggs into a medium bowl, add the milk and whisk lightly. Add the cooled butter to the milk & eggs. 4. Tip the egg mixture into the well in the flour and gradually fork in the flour. 5. Using a whisk, mix until smooth. Pour into the jug and place in the fridge for 2 hours before cooking. 6. The rested batter should be the consistency of cream, if the batter is too thick, add a little of the extra milk.
Lemon Crepes
Bialik College Kitchen Garden Program
7. To cook crepes, put a dab of butter on a piece of kitchen paper and grease the base of the frying pan. Heat the pan over high heat. 8. Spoon one ladleful of batter into the pan and immediately lift & tilt the pan so the batter flows evenly all over the base. 9. Reduce heat to medium & leave for a minute. Shake the pan to ensure the pancake is not sticking and using the egg lifter, flip the pancake over. Cook for less than a minute and slide pancake onto a baking tray. 10. Continue until you have finished the batch. Re -‐buttering as you need. 11. Once finished, take one pancake at a time and drizzle it with lemon juice & a sprinkling of sugar. Roll up tightly like a sausage. Place crepes in a stack in an ovenproof dish and put into the oven till ready to eat.