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Every so often, I’ll crave a good crepe. Sweet or savory, I’ll order it all. At once. To eat at once. But, sometimes I’ll just make it at home, meaning John will make them and I eat them. Probably one too many, but they’re just so light and buttery, I could have a million of them and not feel like I overdid it. I’m usually the savory type (I love a simple ham and cheese, maybe some eggs), BUT I have to admit, dessert crepes are amazing. Sure, you can slather them with chocolate, whipped cream, and strawberries, but if you’re a not-too-sweet dessert person, put a twist on them with this amazing sweet and tart lemon-sugar recipe. And if you’re not sure if you prefer sweet or savory, why not try both?? Let me know which you like more!
TIP: If you have leftover batter, you can either cover with plastic wrap and store it in the fridge for a couple of days OR you can cook and freeze the leftover crepes. Just let them cool flat and store then in a zip-top bag!
For the crepes:
3 large eggs, lightly beaten
1 ¼ cups whole milk
4 tablespoons unsalted butter, melted and slightly cooled (plus more for brushing the pan)
1 scant cup all-purpose flour
1 pinch of kosher salt
For each sweet lemon crepe:
1 tablespoon unsalted butter
2 tablespoons sugar or demerara sugar (like Sugar In The Raw)
2 tablespoons lemon juice (or more or less to taste)
+ finely grated lemon zest
For each ham & cheese crepe:
1 tablespoon unsalted butter
2 thin slices deli ham (or smoked turkey)
1 or 2 slices Swiss cheese (or whatever you have), or 4 tablespoons shredded cheese
+ sunny-side up egg (optional)
No-mess, garlicky, delicious, crispy, oven-roasted bacon.
The breakfast in bed you've been dreaming of!
The I can’t-believe-it’s-vegan mango, avocado, and yogurt smoothie that you’ll actually look forward to drinking.
One potato, many happy customers
