Breakfast in Bed Threads: Traditional French Crepes with Powdered Sugar and Lemon
Every Sunday this winter, we’ll be sharing a delectable breakfast recipe that will give you (yet another) reason to stay indoors this season. Add these dishes to your repertoire and enjoy as they make their way from occasional treats to regulars on your high rotation. Today’s recipe? An old favourite: Traditional French crepes with powdered sugar and lemon.
Like your favourite grey jumper or most comfortable pair of jeans, sometimes there’s no need to deviate from the classics. This is true of today’s breakfast (or dessert, depending on when you enjoy it) — simply delicious crepes. We don’t need to make a case for these, but here’s a refresher on how to make your own.
Prep time: 10 minutes
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1 lemon
- 2 tablespoons powdered sugar
- If you're using a mixing bowl, first whisk the flour and eggs together; adding milk, water, salt and butter in that order. If you're using a blender, put all ingredients in at once, and blend until smooth.
- Then, heat a frying pan to medium/ high; pouring a quarter cup of batter for each crepe. Tilt the pan so the batter is spread across the pan evenly.
- Let it cook for about 2 minutes, or until the bottom is light brown. Then, with a spatula, turn over and wait until that side turns light brown.
- Serve and present in whichever shape you like (we like as pictures above, but each to their own!) and squeeze lemon on the crepe, before heavily dusting powdered sugar to finish.
- Optional: Nutella is always a welcome addition, too.