Italian Lemon and Sugar Crespelle
A zesty Italian take on crepes using fresh Sorrento lemon juice and granulated sugar.
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Ingredients
- 1 cup All-purpose flour
- 1 1/4 cups Whole milk
- 2 Large eggs
- 2 tablespoons Unsalted butter, melted
- 1/2 cup Granulated sugar
- 3 tablespoons Fresh Sorrento lemon juice
- 1 tablespoon Lemon zest
- 1 pinch Salt
- 1/2 teaspoon Vanilla extract
- 1 tablespoon Extra butter for the pan
Instructions
- 1
Whisk the flour, milk, eggs, melted butter, salt, and vanilla in a large bowl until the batter is completely smooth.
- 2
Let the batter rest at room temperature for at least 20 minutes to allow the flour to hydrate.
- 3
Heat a non-stick skillet over medium heat and lightly grease with a small amount of butter.
- 4
Pour a small ladle of batter into the center of the pan and swirl quickly to coat the bottom in a thin layer.
- 5
Cook for about 1 minute until the edges are golden, then flip and cook the other side for 30 seconds.
- 6
Remove the crespelle from the pan and immediately drizzle with fresh lemon juice while hot.
- 7
Sprinkle a generous tablespoon of granulated sugar and a pinch of lemon zest over the surface.
- 8
Fold the crespelle into quarters or roll them up and serve immediately while the sugar is still slightly crunchy.
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