The old family recipe for lemon crepes is written in pencil in my stepdaughter’s handwriting on a slip of notepaper from her alma mater.
Once every couple of months, I fish it out of Ye Old Pile Of Recipes (several inches of interesting dishes ripped from magazines and newspapers) and my Beloved whips up a batch with a few expert flicks of his wrist and a nonstick pan.
It’s Morgan’s favorite breakfast and she stayed with us last night, so it was on the menu this morning. She enjoys it served with lemon sauce, and that’s the way they are almost always served. Since I experiment with all my recipes, I fiddled with this sacred recipe, too, and I discovered this morning these crepes are delicious in a savory version, too.
Perhaps you’ll enjoy them for Easter morning or another special morning coming up.
- 3 eggs
- 2 tablespoons oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 1-1/2 cups milk
- 1 teaspoon vanilla
- 1 cup flour
- Blend all ingredients except flour.
- Add flour and mix well.
- Heat a crepe pan or non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Pour 2 tablespoons of batter into the pan and tilt the pan in a circular motion, swirling the batter to evenly cover the base. Cook until the edge of the crepe begins to curl. Turn and cook until golden underneath. Your crepes should ideally be almost thin enough for you to see through.
- Prepare the crepes and pile on a plate until serving.
- Serve with Lemon Sauce if you’re a purist or with a savory filling (see following).
- 1/2 cup evaporated milk
- 1/2 cup butter
- 1 cup sugar
- 1/2 teaspoon lemon extract
- Boil milk, butter and sugar together in a saucepan on the stove.
- Remove from heat and add lemon extract.
- To serve, fold two or three crepes on a plate, and pour lemon sauce over all. Also good if you stuff crepes with fresh raspberries or strawberries and top everything with whipped cream.
- 1 teaspoon oil
- 1 green onion, sliced
- 1/2 cup fresh spinach leaves, chopped
- 2 slices bacon, fried
- 2 eggs, beaten
- 1/4 cup cottage cheese
- 1 tablespoon parmesan cheese
- salt & pepper to taste
- Heat oil in nonstick skillet over medium high heat. Add onion and spinach and saute until wilted.
- Add cheeses to beaten eggs and add to pan with onion and spinach. Add bacon. Cook like scrambled eggs until curdled.
- To serve, fill two crepes with filling and roll. Top with sour cream if desired.