Meyer Lemon Crepes

By RoketJSquerl

Ingredients

• 1 1/2 cups flour, spooned and leveled
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cardamom
• 1 teaspoon meyer lemon zest
• 2 cups milk
• 3 eggs
• 1/2 teaspoon vanilla
• 3 tablespoons meyer lemon juice
• 3 1/2 tablespoons melted butter
• more melted butter, to brush the pan
• juice from 3 meyer lemons, warmed in the microwave
• zest from 3 meyer lemons
• sugar

Details

Servings 10
Adapted from thefoodcharlatan.com

Preparation

Step 1

makes about 10 or 12 crepes, depending on how big your pan is.

In a large bowl or stand mixer, whisk together the flour, sugar, salt, cardamom, and meyer lemon zest.

Gradually add the milk while whisking. Get out all the lumps. Add the eggs, vanilla, lemon juice and melted butter, and whisk for a couple minutes.

Heat a large skillet over medium heat. When it is hot, brush some melted butter on the bottom of the pan. Pour 1/4 to 1/3 cup of crepe batter into the pan. Quickly lift the pan with your hand and rotate it so that the batter swirls around to coat the bottom of the pan. You want a very thin layer. Here's a good

To serve, lay a warm crepe flat on a plate and brush generously with warm Meyer lemon juice. Sprinkle with 1-3 tablespoons sugar. Top with a sprinkling of zest. Then either fold the crepe into quarters or roll it. I folded mine in half, then rolled. Top with additional juice, sugar, and zest.

You can fold your crepes however you like. I like to fold it in half, add toppings, then roll.