Lemon crêpes

Name: Lemon crêpes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: british
Ingredients: 100 g plain flour; 2 large eggs; 300 ml milk; 1 tbsp vegetable oil, plus extra for frying; 0 lemon wedges (optional); 0 caster sugar (optional)

Thin pancakes for a simple breakfast or a sweet afternoon treat. Makes 12 crêpes. Rest the batter for 30 minutes if you have time.

100 g plain flour
2 large eggs
300 ml milk
1 tbsp vegetable oil, plus extra for frying
0 lemon wedges (optional)
0 caster sugar (optional)

Whisk the flour, eggs, milk and tablespoon of oil until smooth. Add a pinch of salt if desired. Rest for 30 minutes if convenient.
Lightly grease a frying pan over medium heat. Swirl in a small ladle of batter to cover the base thinly.
Cook for roughly a minute per side, until golden. Repeat with the remaining batter and serve with lemon and sugar.

Inspired by Cassie Best’s recipe for Good Food · Photo: David Monniaux, CC BY-SA 3.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Crepes_dsc07085.jpg)