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.