A sweet and tangy breakfast that will delight and entice the whole family.
When I was a little girl, we used to make crepes for all occasions. We had them as dessert or as breakfast or as an after dinner snack. My grandmother would also stuff her crepes with spinach as a lunch dish and pour over them a rich tomato sauce.
My favourite however were the dessert crepes with either jam, raw sugar or nutella spread all over them. With these crepes, the lemon gives a fresh and zesty flavour that opens up your appetite and makes you feel happy and fulfilled.
You can make this dish for a large amount of people or for a small amount of people. The trick is to have equal amounts of flour to equal amounts of liquid. I like to use soy milk for crepes or pancakes because it gives them a rich, nutty flavour. It also helps with children who are allergic to dairy which is something we battle with every day with our youngest one.
Whilst you can use butter to cook on, (which makes the crepes tastier), I like to use oil which makes the cooking process easier because the oil doesn't burn as quick as butter. The pan and the oil has to be very hot and it won't take you very long to turn the crepes because they become golden very quickly. As far as toppings are concerned, anything goes; sweet, savoury, zesty or tangy. Crepes are just the types of things that make everything taste delicious.