Description
Spanish Style Crepes, known in their native land as ‘Frisuelos,’ are a delightful and versatile treat. Light, fluffy, and subtly sweet, these crepes are infused with the bright zest of lemon, giving them a fresh, citrusy twist that elevates them beyond the ordinary breakfast fare. Perfect for a leisurely weekend breakfast or a sophisticated dessert, these crepes can be enjoyed with a sprinkle of sugar or a dollop of cream.
Ingredients
1 ¾ cups sifted flour (about 200g)
4 large eggs
2 tablespoons granulated sugar
¼ teaspoon salt
Zest from ½ a lemon (or another citrus fruit if you like to experiment)
2 cups + 2 tablespoons whole milk (about 500ml)
Notes
Beat the eggs and sugar together until light and fluffy.
Add the milk, salt, and lemon zest, continuing to beat the mixture.
Gradually add flour, a little at a time, until the crepe batter is smooth and free of lumps.
Optionally, allow the batter to rest for an hour, and strain it to ensure no lumps remain.
Lightly oil a frying pan with a paper towel dipped in olive oil.
Pour a small amount of batter into the hot pan, just enough to cover the surface.
Cook for about 30 seconds before flipping to cook the other side.
Once cooked, transfer each crepe to a large plate, sprinkle with sugar, and stack them.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180