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Lemon sugar crepes

By April 11, 2010

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Classics never die. That's why they're classics. I have poured breakfast batter into a pan on numerous occasions (although not as numerous as certain family members would like). I have made pancakes, pikelets and hotcakes.

But the best version is - and this is only my opinion - crÍpes!

CrÍpes are the fashionistas of the pancake world: they're French, thin and not-so-sweet. Sprinkled with white sugar and with tangy lemon juice squeezed over them, they - like fashion - don't last very long. In fact, the hardest part of making crÍpes is summoning the restraint not to gobble them up as soon as they're out of the pan.

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Photo: © S. Wongkaew (2010) licensed to About.com, Inc


Comments

April 12, 2010 at 4:00 am
(1) Tessa says:

I just adore lemon sugar crepes. If I could eat them everyday I would! i’m going to try yours on the weekend. I sound healthier than most crepes I’ve tried.

April 13, 2010 at 6:27 am
(2) australianfood says:

Thanks for visiting Tessa. I hope you enjoy the crepes as much as I do.

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