Crepes with lemon and honey
Instructions
In a bowl sift the flour, add a pinch of salt and dilute, stirring with the whisk, with milk.
Add beaten eggs, sugar and 3 tablespoons of melted butter and let rest in a cool place for 1 hour.
Cook the crepes one by one in a non-stick pan greased with butter.
Serve sprinkle lemon juice pouring on each 1 teaspoon of honey and chopped candied Citron.
Ingredients and dosing for 6 persons
- 250 g of wholemeal flour
- 3 eggs
- 50 cl of milk
- 3 tablespoons of butter
- 2 tablespoons of sugar
- Lemon juice
- 4 tablespoons of acacia honey
- 1 pinch of salt
- Candied citron