Light lemon crêpes are a taste of spring

If you are craving a delicious but simple treat for Pancake Tuesday next week, these lemon crêpes from Siúcra are sure to hit the spot.

Topped with a delicious honey butter, these crêpes are so light and soft they will melt in your mouth.

Lemon crêpes with honey butter

Makes 10 crêpes.

Ingredients

For the crêpes:

180ml milk

120ml water

1 tbsp Siúcra Brown Sugar

Zest of 1 lemon

large eggs

120g plain flour

20g butter, melted, plus extra for cooking

For the honey butter:

115g unsalted butter, softened

55g honey

2 tsp Siúcra Icing Sugar

1 tsp vanilla bean paste

To serve:

Lemon curd

Siúcra Icing Sugar

Method

Place all of the pancake ingredients in a blender and whizz until smooth. Transfer to a jug and refrigerate for 20 minutes.

Beat together all of the ingredients for the honey butter until smooth.

Heat a 20cm non-stick pan over a medium-high heat and swirl around a bit of butter until it starts to foam.

Add a ladleful of the batter, swirling it around so that it covers the bottom of the pan in a thin, even layer. Cook for one or two minutes until bubbles form in the centre, then flip it over and cook for 30 seconds more. Transfer to a plate and keep warm while you repeat with the rest of the batter.

To serve, place the pancakes on serving plates, spread with a thin layer of lemon curd and fold into triangles. Place your warmest pancake on top and add a dollop of the honey butter. Finish with a dusting of icing sugar.

Visit www.nordzuckerireland.ie/ for more recipes, inspiration, and top tips for cooking and baking.

 

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