Step 1: Preparing the Batter & Lemon Sugar
- 250 ml whole milk (1 cup)
- 1 large egg
- 85 g all-purpose flour (approx. 1/2 cup)
- 1/4 tsp fine sea salt
- 8 g unsalted butter, melted (1/2 tbsp)
- 1 cup granulated sugar
- zest of 1 lemon
Before starting, make sure the milk and egg have come to room temperature.
Measure out the flour and then sift it into a medium-sized bowl. Add the salt and whisk to combine.
In a separate bowl, beat the egg with a fork until smooth. Add about one-third of the milk and evenly mix.
Pour the mixture into the flour and gently whisk to form a smooth paste. Add the remaining milk in two parts, whisking gently to create a smooth batter. Add the melted butter (see note below). Let the batter rest for 1 hour at room temperature prior to cooking.
Note: Before adding the melted butter, make sure the mixture is at room temperature; otherwise, the butter will solidify and make the batter grainy. You can also add the melted butter after the batter has rested and come to room temperature.
In a small bowl, finely zest the lemon and add to the sugar. Mix to evenly combine. Sprinkle a thin layer of sugar onto a baking tray.
Step 2: Cooking the Crêpes
To cook the crêpes, heat a crepe pan over medium heat. Lightly grease with the butter.
Pour enough batter into the pan and swirl to evenly coat the surface. Cook the crêpe until it begins to bubble and the edges begin to brown, about 1 to 2 minutes. Flip and cook until it no longer sticks. Transfer to the sugar-lined tray and sprinkle with a bit more lemon sugar. Roll or fold as desired. Continue with the rest of the batter, placing the crêpes onto the sugar-lined tray to coat.
Assemble the rolled/folded crêpes onto a platter and serve.
Store leftover lemon sugar in an air-tight container in a dry place for several weeks.