French Crêpes With Lemon And Sugar

1. 1

   Combine flour with a pinch of salt. Gradually whisk in eggs and milk. Add brandy, if using, and melted butter. Cover and set aside for 1 hour.

2. 2

   In a heavy-bottomed frying pan or crepe pan, heat a little butter. Add just enough batter to thinly coat surface of pan. Cook for about 1 min, until small bubbles appear. Flip and cook for 1 min. Transfer to a warm plate. Repeat with remaining batter, stacking crepes on top of one another.

3. 3

   Fold crepes into quarters. Top with sugar and a squeeze of lemon juice to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.