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“This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!”
READY IN:
1hr 20mins
SERVES:
4
YIELD:
12 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat together the eggs, egg yolks and lemon juice together with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
  2. Add the milk and beat well.
  3. Sift together the flour, sugar and salt and gradually add to the egg mixture.
  4. Add the vegetable oil and blend thoroughly.
  5. If beating by hand, strain the mixture through a sieve to remove any lumps.
  6. Stir in the lemon rind and allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
  7. Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
  8. You can roll these with fruit inside and top with whipped cream. I have a friend who just likes to eat these with a bit of powdered (confectioner's) sugar on them. Be adventuresome and try it with whatever sounds good with lemon!

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