Crepes With Lemon And Sugar

Ingredients

• 3 tbsp unsalted butter – melted, divided
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 0.25 tsp kosher salt
• 2 large eggs
• 1.25 cups whole milk
• granulated sugar – for serving
• 2 lemons – cut into wedges (for serving)

Instructions

1. Gently melt the butter and set aside to cool slightly.
2. In a medium bowl, whisk together the all-purpose flour, 1 tbsp granulated sugar, and kosher salt. Make a well, add the eggs, and whisk while gradually pouring in the whole milk until the batter is smooth and fluid. Whisk in 2 tbsp of the melted butter; reserve the remaining 1 tbsp to lightly grease the pan as you cook the crepes.
3. Let the batter rest at room temperature for 30 minutes to relax the gluten and hydrate the flour.
4. Heat an 8- to 9-inch nonstick or crepe pan over medium heat. Lightly grease the pan with a thin film of the reserved butter.
5. Lift the pan off the heat, pour in about 3 tbsp of batter, and tilt and swirl to coat the bottom in a thin, even layer. Return to the heat and cook until the underside is lightly golden and the edges look lacy and lift easily, 45–60 seconds. Flip and cook the second side 15–30 seconds. Slide onto a plate.
6. Repeat with the remaining batter, lightly re-greasing the pan only if the crepes begin to stick. Stack the crepes on the plate as you go.
7. To serve, sprinkle each hot crepe with granulated sugar (for serving), squeeze over the lemons cut into wedges (for serving), then roll or fold into quarters. Serve immediately.