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Cookware
Honey and Lemon Crepes
Serves
4
Prep Time
20 min
Cook Time
30 min
Ingredients
- 250 g flour
- 75 g sugar
- 0.5 tsp salt
- 30 g unsalted butter
- 2 eggs
- 250 ml water
- 200 ml orange blossom water
- 250 ml milk
- 3 lemons
- Oil to cook the crepes
- 12 knobs of slighlty salted butter
- 12 tsp liquid honey
Method
- Put the flour, sugar, and salt in a mixing bowl. Melt the butter and add it to the bowl. Add the eggs and half of the water. Mix until you have a smooth dough.
- Gradually add the remaining water, orange blossom water, and milk, stirring in between each added ingredient. You will have a thin and smooth dough. Put it in the fridge for 1 hour if you have enough time.
- Quarter the lemons.
- Heat a pan and wait until the Thermal-Signal has turned completely solid red. Regularly oil the pan with a kitchen roll.
- Pour a small ladle of dough into the pan. Move the pan in a circular way to spread the dough and cook until the bottom of the crepe is golden brown, and it is cooked. Flip over the crepe and put it aside.
- Melt a knob of butter. Add a bit of pressed lemon juice (1 quarter of a lemon). Add a bit of honey and cook until the butter and honey have melted.
- Fold the crepe into 4 and place it on a plate. Serve the first crepe. Proceed in this way for each crepe and oil the pan between each crepe if necessary
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