Nana Cynthia’s Crepes

My Nana Cynthia gave this recipe to my sister Sammi when she was about 10; we wanted crepes, so Sammi called up Nana and copied down the recipe from her.  We were all pretty amused to see that Sammi had spelled them ‘creaps.’

To my mind, paper-thin hot crepes with lemon juice and icing sugar are both the only way to eat crepes and the best treat in the world.  Forget all of your rich chocolate sauces and fruits and whipped creams; this recipe is tart and sweet and subtle enough to still be able to taste the crepe itself.

Ingredients

4 tablespoons flour
1 egg
1 cup milk
Fresh lemon juice
icing sugar

Directions

Blend together ingredients and chill for 1 hour.
Pour about 1/2 cup into a piping hot frying pan and swirl the batter quickly until it forms a thin, solid layer.
Flip when bottom is golden brown, and brown the top as well.
Garnish with lemon juice and icing sugar (to taste); roll into a tube and serve.