I was at my friend's house one evening when she began making these pancakes for her three "men". I had never heard of serving crepes with lemon and sugar but they taste divine. These crepes can also be filled with Nutella, butter and sugar, cinnamon and sugar, fruit compote or sauted apples. Germans often serve food like this as a "kleine Mahlzeit", a little meal, or for "Abendessen", the light, evening meal.
Makes 8 pancakes, serves 2 - 4 people (2 for dinner, 4 for dessert).
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
- 1 c. flour
- 1 T. sugar
- 1/4 tsp. salt
- 2 eggs
- 1 c. milk
- 1/2 tsp vanilla extract (optional)
- 1 lemon
- Granulated sugar
Stir together flour, sugar and salt in a mixing bowl. Break eggs into a large cup, add milk and vanilla and whisk together until smooth (or use an immersion blender). Add the milk to the flour and stir until no lumps remain.
Let the batter rest for 15 minutes. This lets the flour granules swell and bind.
Heat 1 teaspoon butter in a frying pan or crepe pan, preferably non-stick. Make a test pancake with 1 tablespoon batter. Add milk to thin, if necessary.
Use a quarter cup measuring cup, cook pancakes until set, but not brown. Flip over for a few seconds and remove to serving tray or plate. Add butter to the pan and repeat.
These are best eaten right away, by sprinkling with sugar and lemon and rolling up. At the "Jahresmarkt" or "Weihnachtsmarkt" (outdoor holiday markets), these are made on large crepe griddles, filled and then folded into quarters and then eighths.