Oh Crêpe!

The fact that the weather has been upside down and undecided whether winter has begun or not has left my system feeling down somehow.

I’ve had to bombard myself with anti-cold meds and remedies, with lemon and ginger now a constant in my pantry.

We’ve talked about prepping for the cold season in this column recently, but I have to apologise on behalf of the weather, I wasn’t ready to expedite the stocking up as yet.

That was for the end of the coming month. This seasonal shift always has your palate shifting and your desires changing.

My passionate craving for this week? Crêpes.

I have to confess I haven’t made crêpes in a long time, and for some reason the craving hit like a tonne of bricks.

The biggest issue I had was what to serve them with – nothing as annoying as the perfect crêpe with nothing on it.

It’s boderline sacrilegious.

We happen to have a lemon tree growing and this is the first time it has produced proper mature fruit, so I thought to myself, crêpe au citron (lemon crêpes)!

Dinner had been done for a while, and I was craving something snacky that is both warm and sweet.

The lemons will have to feature in some sort of syrup form, just like one would enjoy maple syrup with pancakes.

Sadly I didn’t have any cream on hand.

The magical aspect of these crêpes? They are ridiculously easy to make.

So easy are they to make that I’ve left the responsibility of making them to my little niece – with adult supervision, of course.

It’s flour, baking powder, egg, milk and oil (or melted butter if you have some).

I also like how this recipe makes use of everyday pantry staples you have in the house to make something that can be iconic.

The lemon syrup that accompanies these crêpes is no ordinary side piece.

It shines in every single way.

The syrup can be used as a base for cocktails, to elevate desserts, or to drizzle over cakes and bakes to add that extra zing to your cooking.

Crêpe au Citron

Ingredients

• 1 cup, milk
• ¾ cup all-purpose flour (if you use bread flour, add 1teaspoon of baking powder. It works just as well).
• pinch of salt
• 2 eggs
• 1½ tablespoon oil (or 2 tbsp melted butter)

For the syrup

• 1 cup fresh lemon juice
• 5 tbsp sugar
• ½ cup of water
• zest of 1 lemon

Method

1. Start by making the syrup. In a saucepan add water and sugar, and stir until all the sugar is dissolved, bringing it to a light simmer.
2. Add lemon juice and stir until combined and all the sugar is dissolved. Adjust sugar according to taste. Place in a serving dish and place in the fridge to cool.
3. Mix your wet ingredients first: eggs, oil, milk, and set aside. Sift flour, baking powder (if using) and salt together and then combine with wet ingredients. The batter must be runny, almost too wet. Place in fridge.
4. Oil your flat non-stick pan lightly, and place on high heat. Just make sure you have all your tools ready because once you start you cannot stop – you might burn your crêpes.
5. Take your batter out of the fridge, stir it to loosen it up and pour enough to thinly coat the surface of the pan. Cook for about a minute and a half and then turn over and cook for the same time.
6. Remove and place under a kitchen towel to keep warm and moist. Repeat until batter is finished.
7. Serve warm with lemon syrup, which will slightly thicken as it cools. If it gets too sticky or thick, just add a touch of hot water.

So, as the weather turns and your cravings and desires shift, remember to stock your fridge and pantry with staples that will help you make that desired treat in a short amount of time.

Keep it simple, elevate it with a few delights here and there, and you have a winner.

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