The weather is so beautiful right now that I look forward to those mornings when we can enjoy our breakfast on the balcony, soaking in as much sun, relishing on the soft crepes, and sipping on coffee. Delicate crepes with the hint of lemon paired with blueberries make for a brilliant breakfast.
It is surprising what a handful of ingredients can lead to. I have always loved the zest of Meyer lemon more than the juice itself. Lemon and blueberries work beautifully together, but I used red currants for a change. Add a spoon of sweetened labneh or whipped cream on the side of your crepes, which makes it even better.
It is suggested that non-stick pan results in perfect crepes, however, I use this seasoned cast iron crepes pan, and the results are equally good. It just takes a little time and effort.
Even though the stuffed crepes are becoming increasingly popular with so many toppings and a crazy number of sauces to go with, I love the classic crepes. I can enjoy them as such with a drizzle of honey.
How do you like your crepes?
Preparation Time : 5 minutes
Cooking Time : 15 minutes
Makes : 10-12
- Whole Wheat flour 70 gms
- All-purpose flour 70 gms
- Sugar 1 tbsp
- Salt ¼ tsp
- Eggs 2
- Milk 250 ml
- Butter 2-3 tbsp
- Berries of your choice
- Whipped labneh
- Honey 1 tbsp
- Zest of 1 lemon
- Juice of lemon 1 tbsp
- In a large measuring cup or bowl, whisk the eggs with the milk. Add the flour, sugar, lemon zest, salt, and whisk until smooth. Mix in the 2 tbsp of melted butter. Cover the batter and allow it to rest in the fridge for at least 20 minutes.
- Heat the crepe pan and add butter. Distribute the melted butter evenly. Pour the batter and swirl the pan to distribute the batter in an even layer.
- Cook for 60-90 seconds until lightly browned. Gently slide a spatula under the edges of the crepe to flip and then cook for another 30-40 seconds.
- Whip the labneh with lemon juice and honey. Serve the crepes warm with the berries and whipped labneh.