Crepes Citron Miel – 2 Eggs. Breakfast for 4.
The East Coast received another snow storm warning today. I feel bad for DC. Just when they thought the snowpocalyspe was over, another snow storm is preparing to hit the town again. We, New Yorkers expected a few inches last weekend as well, but we got nada. I don’t really know what’s going to happen this time. But if for some reason you find yourself snowed in with only two eggs in the refrigerator and a family of four to cook breakfast for, here’s a way to make it happen.
CREPES CITRON MIEL
125 grams flour
2 eggs
20 grams sugar
1 cup milk
1 pinch salt
1 tbps melted butter
1 lemon juiced
1/4 cup honey
Makes approximately 10 large crepes.
Mix the dry ingredients together in a bowl and make a well.
Crack the eggs into the well and whisk while adding half of the milk in small amounts until you get a smooth batter.
Add the remaining milk and let the batter rest for an hour.
Meanwhile, mix the honey and the lemon together.
When ready to make the crepes, add the melted butter to the batter.
Heat a nonstick pan. Add butter to coat.
Ladle the batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds and flip. Cook for another 10 seconds and remove and place the crepe best side down on a plate.
Fold the crepe in half and in half again. Then, drizzle with the lemon honey mixture.
Repeat the process for each crepe.
Enjoy hot.
By Raissa Nebie on February 9, 2010 | 0
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