Do you remember anyone ever tossing pancakes or crepes in a frying pan? Terrifying but exhilarating when you get it in one go. It's about risk management and having the guts to just go hard. If you are not using a cast iron pan, you shouldn't find it too challenging, though you may feel it's a little nerve wracking. But really, it's just flour and eggs (and whatever) and it will clean up easily. Give it a whirl! You got this!
My favourite childhood Crepe memory is having these on Pancake Tuesday for dinner. I am pretty sure my mum loved Pancake Tuesday more than we did. I mean, what a simple meal, almost zero prep and cook on demand. Cue the lemons, dinner is served!
(Don't forget these are also fantastic for breakfast, anytime, any day, no notice required!)
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Need
- 1 orange, zest finely grated
- 1 lemons zest finely grated
- 2 eggs
- 250 Grams buttermilk or whole milk
- 1 Pinch pink salt flakes BUY
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 120 Grams bakers or strong flour
- 5 Drops doTERRA Oils each lemon, lime and orange oils (optional) BUY
- raw caster sugar to serve BUY
- Loads of fresh lemon juice to serve
- Homemade jams to serve
Do
- 1
Place all ingredients into the Thermomix bowl and blend 20 sec/speed 6.
- 2
Allow mixture to rest for 20 minutes.
- 3
Heat shallow crepe pan, butter the pan with a very small amount of butter and pour batter into hot pan. Never pour batter into unheated pan as it will stick.
- 4
Flip over and ccok for 30 seconds.
- 5
Serve with sugar, lemon juice and extra zest, and of course anything you wish really.