a sweet start
Lemon, Honey and Raspberry Crepes recipe by @wholesomepatisserie
Ingredients Crepes
1 1/4 cups (290ml) milk of choice, at room temperature
3 large eggs, room temperature
3 Tbsp (65g) salted butter, melted then cooled
1 tsp vanilla extract
1 tbsp raw or white granulated sugar
1 cup (150g) plain all purpose flour
Extra butter, for frying
Toppings
Fresh lemon wedges + juice
Honey
Fresh raspberries
Method
1. First melt butter and set aside to cool back down to room temperature without it turning solid again, about 10-15 minutes.
2. In a high-speed blender (I use a Vitamix) add all crepe ingredients starting with the liquids first, milk, eggs, butter, vanilla, sugar then the flour.
3. Blend on medium speed until mixture is smooth and well combined, about 10-20 seconds. Stopping and scraping down the sides of the blender if needed.
4. Place blender in refrigerator and chill batter for 30 minutes. Alternatively, pour batter into a jug and refrigerate, if your blender is too large for the fridge.
5. Heat a 8 inch or 10 inch (20cm or 25cm) non-stick fry pan over medium heat.
6. Add 1 teaspoon of butter to the fry pan and once warm, not too hot, spread butter over the base. Remove crepe batter from fridge.
7. Using a 1/4 cup or a ladle that holds 1/4 cup, scoop up 1/4 cup of batter.
8. Lift up the pan and tilt it slightly then pour in your batter, rotate and tilt the pan immediately to spread the batter out evenly over the base of the pan. 9. Cook crepes over medium heat for 1 minute and 30 seconds or 2 minutes, until the top looks dry and the edges begin to curl up slightly.
10. Using a spatula, gently flip crepes over and cook for a further 20-30 seconds, until bothsides are lightly golden.
11. Remove from pan and place on a plate. Repeat with remaining batter. You can stack your finished crepes on top of each other on the plate as you make them, they won’t stick together.
12. Serve crepes warm with drizzled fresh lemon juice, honey and scattered with raspberries. Enjoy!