They are light and wonderful. PLUS they easily adapt to non dairy which is really hard to find a recipe that will sub out butter without sacrificing the flavor.
cut into small pieces, plus about 1 tablespoon, melted, for pan (I used margarine)
plus 2 tablespoons
(not skim) (I used coconut milk)
pure vanilla extract
recipe by me
Zest of one lemon
or regular whole milk
Bring 2 tablespoons of water to boil in a low lipped saucepan.
Add in the butter and whisk until the butter is completely melted.
In a bowl, combine flour, sugar and salt.
Whisk to combine and set aside.
In another bowl, combine eggs, milk, and vanilla. Whisk to combine.
Add the flour mixture into the egg mixture and add the water butter and whisk until just smooth.
Heat a skillet over medium heat.
Spray with non stick spray or melt a little butter.
Add a scant 1/3 cup of the batter, picking up the pan to swirl in a clockwise motion to coat the entire bottom.
Let cook until just starting to brown and then using a rubber spatula carefully flip the crepe.
Cook on the other side until just starting to turn golden.
Serve with fruit and syrup.
Heat the water and sugar in a saucepan over medium heat.
Stir occasionally until the sugar is dissolved.
Turn down to simmer.
Let the mixture simmer for 2 more minutes (it should be slightly thickening).
Remove from heat and whisk in the lemon zest and juice and the milk.
Serve over crepes.
To reheat: Arrange Crepes in a baking dish (overlapped is fine) covered with foil and warm in a 250 degree oven for 10 to 15 minutes.
Amount Per Serving (1 g)
Calories from Fat 144
% Daily Value*
Saturated Fat 10g
* Percent Daily Values are based on a 2000 calorie diet.
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