Lemon sugar crepes

Babiche Martens

To get the maximum vitamin boost from citrus - squeeze, zest or slice just before using.

Ingredients

30 g	Butter, plus extra for cooking
1 pinch	Salt
1 cup	Milk
150 g	Standard flour
1	Egg
2	Lemons, juice of (Main)
1 to dust	Caster sugar

Directions

1. Warm the butter with the salt and milk until the butter has melted.
2. Put the flour into a bowl and make a well. Add the eggs and using a whisk, work in a little flour at a time.
3. Add the warm milk and whisk until smooth. Refrigerate for an hour before cooking.
4. Heat a heavy frying pan and wipe with buttered paper. Ladle in some mixture and swirl to coat the pan.
5. Cook for 1 minute, then turn over and repeat. Transfer to a plate and continue.
6. Preheat the oven to 200C. Butter a baking dish. Roll the crepes up and pack into the dish, then squeeze over the juice and sprinkle liberally with sugar. Bake for 10 minutes.