Sometimes simple sweets really are the best. A floppy crepe,a smattering of sugar,a squeeze of citrus and an indulgence of cream are all you need.
650g flour
1 litre milk
6 eggs
¼ cup icing sugar
½ tsp salt
120g butter,melted
1 cup sour cream,to serve
lemon and lime wedges,to serve
finely grated rind of 1 lemon
finely grated rind of 1 lime
finely grated rind of 1 orange
¾ cup white sugar
For the citrus sugar,combine the rinds and sugar in a food processor or mortar and pestle and grind until the sugar is coarse and colourful. To make the crepe batter,place the flour,milk,eggs,icing sugar and salt in a blender and mix until smooth. Rest in the fridge for 30 minutes in the blender jug,then add half the melted butter and briefly pulse to combine.
Heat a perfectly flat 24cm frying pan or crepe pan and brush with a little of the remaining melted butter.
Tilt the pan and pour in about ¼ cup of the batter,quickly swirling to completely coat the pan in a thin layer. Cook for about 2 minutes until lightly browned,then flip and cook for about 20 seconds,until set. Put on a plate to cool. Repeat for the remaining batter. Generously brush crepes with more of the remaining melted butter and scatter with citrus sugar. Fold into quarters or roll into cigars,sprinkle a little extra citrus sugar on top,and serve with sour cream and lemon and lime wedges.
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