Lemon crepe batter

Yield: 1 Servings

Measure Ingredient
3 Eggs
1 tablespoon Sugar
2 Egg yolks
½ teaspoon Salt
¼ cup Lemon juice
1½ tablespoon Vegetable oil
¾ cup Milk
2 teaspoons Grated lemon rind
1 cup Flour

Beat the eggs, egg yolks, & lemon juice together. Add the milk & stir well. Sift flour, salt, sugar together & gradually add to the egg mixture. Add vegetable oil & blend thoroughly. If batter appears lumpy, pour through a sieve. Stir in lemon rind & set aside for at least one hour before use. Check just before starting to cook & if it is too thick, thin with another Tbls. or two of milk. Pour two Tbls.

of batter in center of hot, lightly oiled pan. Tip pan to spread the batter. Cook until top is dry. Turn over & cook other side for 15 seconds.

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