French Lemon Crêpes with Blueberry Conserve Recipe
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.
- 150 g plain flour (all-purpose)
- 15 g granulated sugar
- ¼ tsp fine salt
- 1 large lemon - zest
- 3 large eggs - room temperature
- 420 ml whole milk
- 30 ml cold water
- 15 g unsalted butter, melted and cooled - plus extra for greasing
- 120 g granulated sugar
- 60 ml freshly squeezed lemon juice
- 1 large lemon - thinly sliced
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 ¼ of your egg mixture and whisk until a thick but smooth paste forms. Whilst whisking continuously, slowly 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 stand mixer 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.
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 them aside whilst the syrup continues to thicken. Once thickened, set aside to cool whilst you make your Lemon Crêpes.
Cook lemon crepes
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 (¼ cup) of batter into the centre of the pan, and whilst lifting the pan, tilt it so that the batter coats the pan's surface. 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 spatula, 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 sieve. 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 individual crêpes. Place them altogether wrapped in cling wrap. Place in an airtight container and store at room temperature 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 to 2 months—thaw overnight in the refrigerator and warm in the microwave.
Tip 1: Add the liquid slowly to create a smooth batter.
Tip 2: Chill the batter to allow it to rest. This creates more tender crêpes.
Tip 3: 60 ml (¼ cup) is perfect for covering a 24 cm (9-inch) crepes pan.
Calories: 139kcalCarbohydrates: 24gProtein: 4gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 81mgPotassium: 94mgFiber: 1gSugar: 13gVitamin A: 150IUVitamin C: 7mgCalcium: 51mgIron: 1mg