← Recipes
French crêpes with lemon & sugar
Thin crêpes from one pan — the batter keeps overnight in a bottle.
25 minLow budgetCalm water onlyStove / burnerGalley classics
Ingredients for 4 crew
- Plain flour240 g
- Egg4 unit
- UHT milk600 ml
- Sugar4 tbsp
- Lemon1 unit
- Butter40 g
Method
- 1Whisk flour, egg and milk to a thin, pourable batter. Rest 15 minutes if you can.
- 2Wipe the pan with butter on a paper towel between each crêpe.
- 3Pour, swirl thin, flip after 1 minute, 30 seconds on the second side.
- 4Fold in quarters, sugar and lemon juice over the top.
Chef's notes
- Mix double batter the night before and keep it in a screwed-tight bottle in the coolest locker.
Galley kit & timing
Prep 10 minCook 15 min
Pots, pans & tools
- Non-stick frying pan
- Bowl and whisk
- Ladle
- Thin spatula
Serve it in
- Flat plates
Plating & decoration
- ◆Fold into quarters in a fan, lemon wedge on the side.
- ◆Sift a little sugar over the stack for the table.
Decoration should always be something you can eat — thyme, mint, basil, red pepper.