A little sweet, a little tart

Today is February 2nd, also known as Candlemas across the pond, which means it was time for crepes. Do not ask me to explain why one eats crepes for this day, as I actually have no idea why, but crepes are easy to make so who am I to question.

I made these Crepes with Lemon & Sugar, as the recipe fulfills both the citrus challenge as well as the need for crepes, but any crepe recipe would work here. I do have a crepe pan, but crepes will work just fine in a regular frying pan, as long as you make sure it’s well greased so the crepes don’t stick. Letting the batter rest for a bit before actually cooking them is also key – this lets the flour fully hydrate.

Two folded crepes on a plate, topped with whipped cream and yellow sprinkles

For this recipe, you make the crepes, then top with equal parts sugar and lemon juice. I was a bit nervous that they’d still be too tart, but in fact they were almost a little too sweet (probably because Meyer lemons are not quite a tart as regular lemons like the recipe calls for). If I was to do this again, I’d reduce the amount of sugar added with the juice at the end. Regardless, these were pretty tasty.

Total citrus used so far: 4 tangelos, 2 lemons

Making a thing a day for Thingadailes.




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