- 2 free-range eggs
- 1 cup milk
- ½ cup water
- 120 g flour, sifted
- ½ t salt, sifted
- 2 T butter, melted, plus extra for flying
- 100 g sugar
- 2 T cinnamon
- 1 lemon, juiced
Whisk the eggs, milk and water until well incorporated. Gently whisk the sifted dry ingredients into the wet mixture and add the cooled, melted butter. Pour through a strainer to remove any lumps, then chill for 30 minutes.
Heat a little butter in a non-stick crêpe pan over a medium to high to high heat. Pour in just enough batter to coat the pan, then rotate it to distribute the batter evenly. Cook the crêpe for a few minutes until golden brown. Flip it and cook the other side. Repeat with the remaining batter. Sprinkle over the sugar, cinnamon and a squeeze of lemon juice and roll up.
Cook's note: Crêpes are made with a loose batter, resulting in a thin pancake. They are gently cooked in a butter-greased crêpe pan to develop their distinctive golden, lacy pattern.