Lemon-y mini crepes!

You can serve these any which way you like, I made little towers, layered with lemon curd and berries. They were awesome.

In Sweden we call these “plättar”, if I were to make them larger they’d just be pancakes. Well, Swedish pancakes… They’re basically crepes. Whatever, this is becoming confusing.

They’re extremely easy to make, even easier if you have a custom “plättlagg”, which is a special skillet with round indentations, like mini pools that you fill with batter. This makes the process of getting even crepes easier, but a regular pan will work just fine. A cast iron skillet or griddle works best!

Fill the pools with batter, let them become golden and…

… flip! Et voilà! Mini crepes!

This makes about 20 mini crepes (7cm / 2.75 inches in diameter)

If you were to make large crepes with this recipe I’d estimate that you could get about 2-3 of them. I’d count on 1 egg per person, so basically just multiply this recipe with however many people you want to feed. Although, if you’re doing this as a dessert, you wont need as many. This recipe made two of those little crepe-towers.


1 egg (preferably organic)

1 dl OR 0.45 cup all-purpose flour

1 ½ tablespoons melted butter

1 ¾ dl OR 0.75 cup milk

2 teaspoons sugar

1 teaspoon lemon zest

1 tablespoon lemon juice

pinch of salt

+ extra melted butter for the griddle


Whisk the egg, flour, butter and half of the milk together until smooth. Add the rest of the milk, the lemon zest + juice, sugar and salt and stir together until combined.

Let the batter rest for about 15 minutes. While it’s resting, you can begon heating up your griddle. Brush the griddle/pan with butter and plop little rounds of batter into it.

Fry until golden (see picture above).

Serve as I did with lemon curd and berries or in any manor you wish.

Happy cooking!


2 thoughts on “Lemon-y mini crepes!

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