Crêpes with sugar and lemon

Crêpes with sugar and lemon

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 lemon
12 Crêpes
3-4 tablespoons caster sugar, to taste

Method

  1. Juice the lemon.
  2. To serve, place a crêpe on each serving plate and sprinkle over a little sugar. Drizzle over a little lemon juice and roll the crêpe up loosely. Repeat with the other crêpes, pile them up and sprinkle with a little more lemon juice and sugar.

Note

  • A pinch of cinnamon can be added to the sugar.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again