Crepes with apple syrup and lemon zest #13/48
Recipe – Crepes with apple syrup and lemon zest
Ingredients: (enough batter for 15 medium size crepes)
- 240 grams of wheat flower (low protein organic).
- 2 eggs (medium to large).
- 500 grams/ml of milk (3.5% fat).
- Lemon zest of one lemon.
- 20 grams of apple syrup (really any of your favorite sugars or syrups).
- 4 grams of salt.
- Butter for roasting the crepes.
Instructions:
- Pour flower, salt, eggs and a little of you milk in a mixer bowl. Whip it until it becomes a smooth batter. Add the remaining milk, sugar and lemon zest and mix it thoroughly.
- Let the batter rest for minimum 30 minutes and give it another whip before roasting the crepes.
- Heat a pan up and grease it all around with butter.
- Pour in enough batter on the pan to cover its bottom. Try to use as little batter as possible. The thinner the crepes the more delicious and the more crepes you will get from the batter.
Important observations:
It takes a lot of time to fry the crepes if you only use one frying pan. If you have more than one pan use 2 or even 3 simultaneously to get it done faster.
Serving suggestions:
Crepes can be served with lemon juice and sugar (my favorite) or you can serve with ice cream or jam of your likings or a syrup with some acidity such as passion fruit syrup.
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Timestamps:
00:00 Intro – Crepes v. pancakes
00:28 The ingredients
01:22 The spice
02:17 Mixing the batter and let it rest
03:45 Roasting the crepes
10:53 Ending and tasting it with quince jam
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