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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Light and airy lemon crepes are indeed versatile. They can be served for a breakfast on the patio in warm weather or as a dessert after an outdoor barbecue. What makes these special is that they can be whipped up in a blender in no time. Garnish with fresh raspberries or blueberries for a real taste sensation!! Ingredients:
1 1/2 cups cold milk |
3 eggs |
2/3 cup flour |
2 tablespoons melted butter |
2 tablespoons granulated sugar |
1 teaspoon grated lemon zest |
icing sugar, for serving (optional) |
Directions:
1. In a blender container, place all ingredients except icing sugar in the order given above. Cover and blend on low speed until thoroughly mixed.
2. For each crepe, pour 2-3 tablespoons batter onto a preheated, lightly buttered 6-7 inch crepe pan or skillet. Cook for about 1 minute or until top is set. Loosen edge with heat-proof spatula and then gently turn crepe over. Cook until lightly golden.
3. Fold each crepe into quarters, and sprinkle with icing sugar, if desired, and serve.
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