Bastille Day Crepes

stanmore public school lemon sugar crepes

Bastille Day is an occasion celebrated by the French each year on July 14. It marks the fall of Bastille, a military fortress and prison, on July 14, 1789, when an angry mob stormed it, signalling the beginning of the French Revolution.

Celebrate this occasion with some delicious Lemon Sugar Crepes using a recipe brought to you by Stanmore’s very own kitchen teacher, Ms Dimitra. Yum!

Lemon Sugar Crepes

Recipe by Dimitra AlfredCourse: Sweet TreatCuisine: FrenchDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Simple and delicious crepes to enjoy for breakfast or snack at any time.

Ingredients

  • 500ml milk

  • 3 eggs*, lightly beaten

  • 1 cup plain flour**

  • Good pinch of salt

  • 50g (approx.) for greasing

  • 1 lemon, cut into wedges for serving

  • White sugar for serving

  • Equipment
  • Metric measuring cups

  • Whisk

  • Metric measuring jug

  • Large bowl

  • Flexible spatula

  • Spatula

  • Non-stick crepe pan or frying pan

  • Serving plates

Directions

  • Measure the milk into a large jug and pour in the beaten eggs.
  • Measure the flour and salt into a large bowl and make a well in the centre.
  • Pour the milk and egg mixture into the well and use the whisk to gradually bring the flour into the centre of the bowl with the wet ingredients and whisk until smooth.
  • Whisk to form a smooth batter and set aside for about 30 minutes to have a rest. (Crepe batter can be made a few hours ahead or even the night before if you like. Just cover and refrigerate)
  • Making the crepes
  • Heat the pan until hot over medium heat. Add a small knob of butter to the pan and swirl to coat the pan in the sizzling butter.
  • Use the ladle to pour some of the crepe batter into the prepared pan. Swirl to coat the pan with crepe batter.
  • Cook until bubbles form on the surface, the surface has set and the bottom of the crepe is brown and lacy. (This should take about 2 minutes).
  • Use a wide egg lifter to turn the crepe and cook the other side for a minute or two. Transfer to a plate while cooking remaining crepes.
  • Serve a few crepes on a plate with a wedge of lemon and a bowl of sugar for each person to squeeze some lemon juice and sprinkle as much sugar as they like onto their crepes.
  • Enjoy!

Recipe Video

Notes

  • *Eggs: If using eggs from the garden, before using, first gently wash the eggs to remove any debris.
  • **Flour: Gluten free plain flour can be used instead of wheat flour or for a healthier option, you can use half cup wholemeal plain and half cup white plain flour.

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