 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Quick and easy Lovely Light Lemony goodness. Ingredients:
3/4 c all-purpose flour, sifted |
1/2 tsp salt |
1 tsp double-acting baking powder |
2 tbsp confectioners sugar |
2 eggs, beaten |
1 c non-fat milk |
1/2 tsp grated lemon rind |
Directions:
1. Sift the flour then resift it with the remaining dry ingredients.
2. Beat the eggs well with the milk and lemon rind.
3. Whisk together the egg mixture and flour.
4. Let the batter sit in the refridgerator for at least 30 minutes but it is a great thing to have made in advance.
5. Spray a medium skillet with Pam and heat to medium high.
6. Ladle about 1/4 cup of the batter into the heated pan and roll the pan to get a thin, even layer of the batter across the whole pan.
7. These will cook quickly and I test readiness to turn it by gently prying the edge of the crepe from the side and peeking underneath the cover to see if it is golden. When it is I use a large spatulat to turn the crepe over to brown the other side. When you see bubbles come up take it out of the pan and go again.
8. Fill with sweet or savory mixtures.
|
|