Lemon and Pistachio Crêpes

Light, lemony crêpes with a crunchy pistachio sugar. They take about 30 minutes and need only a non-stick pan.

• Serves: Serves 4 (about 8 crêpes)
• Prep time: 10 minutes plus 10 minutes resting
• Cook time: 20 minutes

Ingredients

• 125g plain flour
• pinch of fine salt
• 2 medium eggs
• 300ml whole milk
• 1 tbsp melted butter, plus extra for the pan
• finely grated zest of 1 lemon
• 50g shelled pistachios, finely chopped
• 3 tbsp caster sugar
• juice of 1 lemon, to serve

Method

1. Whisk the flour and salt with the eggs and half the milk to a smooth paste. Gradually whisk in the remaining milk, the melted butter and half the lemon zest. Rest for 10 minutes.
2. Mix the pistachios, sugar and remaining zest in a small bowl.
3. Warm a 24cm non-stick frying pan over a medium heat for about a minute. Wipe it with a little butter on kitchen paper.
4. Pour in a small ladleful of batter, tilting the pan to coat thinly. Cook for 1 to 1½ minutes until the edges lift, flip and cook for 30 seconds more.
5. Sprinkle with pistachio sugar, fold or roll, and keep warm on a plate. Repeat, re-greasing lightly.
6. Serve warm with a squeeze of lemon juice.

Best in: Works best in a Scanpan non-stick frying pan, where the thin batter releases easily with very little fat.