Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 1/4 cups (300ml) milk (whole or 2%)
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted, plus more for greasing the pan
  • 1 tablespoon (12.5g) granulated sugar
  • 1 teaspoon (5ml) lemon zest, finely grated
  • Pinch of salt
  • Powdered sugar (optional)
  • Fresh berries (optional)
  • Lemon wedges (optional)
  • Nutella (optional)

Instructions:

  1. In a large bowl, whisk together the flour, sugar, lemon zest, and salt.
  2. In a separate medium bowl, whisk together the milk, eggs, and melted butter.
  3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until just combined. Avoid overmixing. A few small lumps are okay.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This is key for a smooth batter!
  5. Heat a lightly oiled non-stick crepe pan or skillet over medium heat. Test the heat by flicking a few drops of water onto the pan – they should sizzle and evaporate quickly.
  6. Pour about 1/4 cup of batter onto the hot pan, immediately swirling the pan to evenly coat the bottom with a thin layer.
  7. Cook for 1-2 minutes, or until the edges look dry and the bottom is lightly golden brown.
  8. Use a rubber spatula or thin offset spatula to carefully flip the crepe. Cook for another 30-60 seconds, or until the second side is lightly golden brown.
  9. Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes on top of each other. Serve immediately with your favourite toppings.