These classic French Lemon Crêpes topped with Wild Blueberry Conserve are the perfect treat breakfast treat. Served with a sweet tangy lemon syrup, these delicate pancakes melt in your mouth.
Note: Prep time does not include 1 hour chill time for the batter
150g plain (all-purpose) flour (1 1/4 cup)
15g granulated sugar (1 tbsp)
1/4 tsp salt
1 large lemon, zest
3 large eggs, room temperature
420ml whole milk (1 3/4 cups)
30ml cold water (2 tbsp)
15g unsalted butter melted and cooled, plus extra for greasing (1 tbsp)
120g granulated sugar (1/2 cup)
60ml freshly squeezed lemon juice (1/4 cup)
1 large lemon, thinly sliced
PREPARE LEMON CRÊPES BATTER
- In a large bowl, add the flour, sugar, salt and lemon zest and whisk well to combine. In a separate medium sized bowl, add the eggs and beat well. Add the milk, water and cooled butter to the eggs and whisk together.
- Into the bowl with the dry ingredients, pour 1/4 of your egg mixture and whisk until a thick but smooth paste forms. Whilst whisking continuously, slowely pour in the remaining egg mixture and whisk until well combined. This can be done with a handheld electric beater or in the bowl of a standmixer fitter with a whisk attachment for ease. The batter should be lump free. (See tip in notes if you have lumps remaining). Cover the batter with cling wrap and refrigerate for 1 hour minimum or overnight if making the batter in advance.
MAKE LEMON SYRUP
- Meanwhile make the lemon syrup by placing the sugar and lemon juice into a medium saucepan. Heat over medium heat for about 5 minutes until it comes to a boil and the sugar dissolves. Reduce the heat to low/medium, add the lemon slices and simmer for 8 – 10 minutes until the syrup is thickened and the lemon slices are translucent. If the lemon slices are ready before the syrup has thicked, then remove them from the pan and set aside whilst the syrup continues to thicken. Once thickened, set aside to cool whilst you make your Lemon Crêpes.
COOK THE LEMON CRÊPES
- Remove the batter from the fridge and give it a quick whisk. Heat a crêpes pan or non stick frying pan/skillet on medium heat on your stovetop and lightly grease with melted butter. Pour 60 ml (1/4 cup) of batter into the centre of the pan and whilst lifting the pan, tilt it so that the batter coats the surface of the pan. If there are any gaps then just add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and turn golden and the underside of the crêpe is set.
- Using a rubber spatular, slide it under the crêpes and flip it over. Cook for another 30 seconds or so until golden brown. Slide the crêpe onto a plate and repeat the process with the remaining batter until you have a pile of warm Lemon Crêpes. You should get between 10-12 crêpes depending on how thick you make them.
- Serve folded or rolled with a couple of lemon slices, a drizzle of Lemon Syrup and a large dollop of Bonne Maman Wild Blueberry Conserve. Crêpes are best served warm on the same day they are made.
- Lumpy batter: For a few lumps pass the mixture through a fine mesh seive. If there are lots of lumps then pour the batter into the bowl of a food processor or blender and blend until smooth. Refrigerate as per the instructions.
- How to store: Fold or roll each individal crêpes. Place them alltogether wrapped in cling wrap. Place in an airtight container and store at room temperture for up to 2 days on in the refrigerator for up to 4 days.
- To Freeze: Wrap in cling wrap and place in an airtight container and freeze for up tp 2 months. Thaw over night in the refrigerator and warm in the microwave.
- Tip 1: Add the liquid slowely to create a smooth batter.
- Tip 2: Chill the batter to allow it to rest. This creates a more tender crêpes.
- Tip 3: 60 ml (1/4 cup) is perfect to cover a 24 cm (9 inch) crepes pan.
Keywords: French Crepes, Bonne Maman Lemon Curd, Pancake Day