🍋TOOLS:
measuring cups and spoons
1 blender
1 mini pan to melt butter
1 knife
1 zester
1 crepe pan
1 thin spatula
butter or vegetable oil to cook the crepes
🍋INGREDIENTS:
Milk: 1 cup
Butter: 1 1/2 tbsp melted
Lemon: 1/2 juiced and 1 tsp of zest
Orange: zested - 1 tsp
AP Flour: 3/4 cup
Sugar: 2 tbsp
Eggs: 2 whole
Vanilla Extract: 1 tsp
Salt: a pinch
🍋METHOD:
Start with mixing the milk with the lemon juice and let it sit for about 5 minutes. In a blender, put all of the ingredients till they mix well. This will take a minute or so. Set the batter in a container of your choice and let it rest on the counter for 30 minutes. This way, since it is not in the fridge, you do not have to worry about bringing the batter to room temperature.
Before you use the batter, give it a little shake. If you feel like it needs to be slightly more loose, add a tbsp of milk or water and give it a stir. Place your pan on medium heat. Keep in mind that the first crepe usually needs more fat than others and don’t feel bad if it does not turn out to be as good as you’d like.
Fill the center with quarter of a way and spread it out evenly as you rotate the pan in a circular motion. It will set quickly. Do not touch it until it you see that it’s starting to become firm. Slightly lift the bottom to check then flip it with the spatula.
Repeat until all the batter is gone but do not add butter or oil every time you cook a new one. Serve with sliced strawberries or pretty much whatever you like!