Lemon Drop Crepes
Cuisine: Breakfast
  • 6 eggs
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
  • A pinch of nutmeg
  • Zest from one lemon
  • 2 cups milk
  • 2 cups all-purpose flour
  • 1 teaspoon vegetable oil
  • Topping
  • I Can't Believe It's Not Butter
  • Lemon slices
  • Powdered sugar
  • Mixed berries for garnish
  1. Crack all six eggs into your blender and add your pinch of salt, vanilla, sugar, nutmeg and zest from one lemon. Turn on your blender and carefully remove the lid. Alternate the flour and milk starting with the flour and ending with milk. Once you have finished blending your batter, let it sit for 2o minutes or so to rest.
  2. Now, the key to making crêpes is simple. You need to heat your pan over medium heat until it's nice and hot. Pour in a little vegetable oil and then wipe the pan with a paper towel.
  3. Save the paper towel and wipe down the pan before each crêpe. I keep a plate next to the stove for the paper towel and my measuring cup that I use to pour the crêpe batter into the pan. It keeps my workflow super smooth.
  4. Now, you will need to decide what size measuring cup you should use to pour your batter. I have a large 12 inch pan and I used a ½ cup measure. For a 9 inch pan I would use ⅓ cup and a 7 inch pan I would use ¼ cup.
  5. Now here's the trick... make sure your pan is hot, but only over medium heat. Hold your pan up, right over the burner and pour your batter into the center of the pan as you slowly tilt the pan in a circular motion. Once the batter has covered the bottom of the pan, set it back down on the burner and let it cook for 1 minute or until the sides start to pull-away from the side of the pan.
  6. Use your crêpe turner or spatula and turn your crêpe over and cook for another 30 seconds to a minute. It depends on how you like your crêpes. I tend to like mine on the blonde side. I like them soft without much browning. If you like a crispy crêpe, you will need to cook a little longer.
  7. Now, here's the fun part. Take your warm crêpe and spread some I Can't Believe it's Not Butter® all over...
  8. It doesn't have to be pretty. Have some lemon slices ready for your guest and have them squeeze some fresh lemon onto their crêpe.
  9. Sprinkle generously with powdered sugar...
  10. Fold in half and then in half again...
  11. For a really nice presentation, plate three crêpes and then dress with some mixed berries.
  12. Dust your crêpes with more powdered sugar and enjoy!
Recipe by Whipperberry at https://whipperberry.com/lemon-drop-crepes-recipe/