This is a sponsored post by Taylor & Colledge. All views and opinions are my own.
Lemon Crepes with Lemon Syrup – delicious and delicate crepes drizzled with lemon syrup and served with fresh raspberries. Perfect summer breakfast and you can get creative as you can with these delicious crepes. Just drizzle syrup or fill them with some ricotta cheese or sprinkle some powdered sugar or top them with fresh fruits and you are good to go! These crepes get their amazing lemon flavor just from the @taylorandcolledgeusa Lemon extract! You can taste lemon in every bite! I always prefer using good quality extracts in my recipes and @taylorandcolledgeusa never fails to impress me every simple time!
Here you go with the recipe!
Ingredients:
Crepes:
All-purpose flour-2 1/4 cups
Large eggs-4
Melted and cooled unsalted butter- 4 tbsp
Whole milk- 2 3/4 cups
Granulated Sugar – 1/4 cup
Salt-1/2 tsp
Taylor & Colledge Lemon Extract – 1 tsp
Lemon syrup
Lemon – 1 thinly sliced
Sugar – 3/4 cup
Lemon juice – 1/3 cup
Powdered sugar and raspberries optional for topping
Method:
Crepes
In a large mixing bowl sift the flour.
Use a blender to blend all ingredients listed under crepes together for 30 sec until smooth.
Cover the batter with a plastic wrap and let it rest for a minimum of 30 minutes or a day.
Heat an 8-inch crepe pan or an 8” non-stick pan over medium heat. Brush butter all over and pour 1/4 cup batter and tilt the pan in a circular motion so that the batter spreads evenly on the bottom. After a minute flip the crepe and wait for another 45 sec till brown spots appear.
Remove the crepe onto a paper towel. Set aside.
Syrup
For the lemon syrup, combine the sugar and syrup in a medium saucepan and simmer on low to medium heat for 4-5 minutes till the sugar is all melted. Add the lemon slices and simmer for 2 – 3 mins till the lemon slices turn translucent. Set it aside and drizzle it all over the crepes. You could also use powdered sugar and some raspberries for topping the crepes.
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