About the Recipe
I once tasted lemon pancakes, courtesy of someone I was then traveling with, and fell in love with the combination of sweetness and tartness. From then on, lemon drizzle cakes, lemon tarts, and all things lemony became something I wanted to recreate in my own small way. These crêpes are an ode to that summery feeling of pampering yourself while on a beach holiday or stopping by a bakery while on a touristy walk.
Ingredients
Lemons - 2 small or 1 +1/2 large
Cream cheese - 2 tbsp
Butter - 4 cubes
Powdered sugar - 3-4 tbsp
Salt - 1 pinch
Strawberries - 3-4 (or more!)
Milk - 1/2 cup
Flour - 3/4 cup
Eggs - 1
Preparation
Crêpes
Add flour, salt, eggs, and milk into a comfortable mixing bowl and whisk
Adjust thickness of the batter with water / more milk
Throw in a dollop of butter if you're feeling self-indulgent
These crêpes aren't sweet as the filling is sweet in itself
Pour the batter over a lipped pan / skillet greased with butter on medium flame
Grease the sides with butter and flip after 1 minute on each side
Stack the crepes on and leave to rest on the side
The Assemble
Into a small bowl, add cream cheese, powdered sugar, and lemon juice
I like to add the zest a little too for that tart bite, but chage as per preference
Lay out a crêpe, spread the cream, and fold the crêpe into a quarter triangle
Repeat with other crêpes and stack onto a plate
Slice the strawberries and add onto plate
Dust the dish with powdered sugar
