Lemon sugar crepes - soft and airy French crepes drizzled with fresh lemon juice and sprinkled with sugar. So simple but so delicious. A great way to brunch!
Put all ingredients in a blender and blend until smooth. Chill for an hour.
When you're ready to make crepes, heat your crepe or non-stick pan (see notes) and pour about ¼ cup batter into it. Gently swirl the batter around the pan to make sure it's even.
Once the edges turn a light golden brown (takes about 2 minutes for me) and the middle starts to lose its shine, flip and cook the other side (see post for tips on how to cook crepes).
To serve, squeeze some fresh lemon juice on each crepe and sprinkle with sugar. Best served warm (see post on how to freeze leftover crepes).
Video
Notes
The yield will change depending on the size of the pan you use, how many "sacrificial crepes" you have and how thin/thick your crepes are. I use an 8-inch pan that results to 6-inch crepes.
Make sure your pan is hot enough otherwise, the crepes will stick. I usually start cooking my crepes on medium heat and adjust while I'm cooking to make sure the pan doesn't get too hot.