Greek Sweet Crepes
Ingredients
- 250 gWheat flour (sifted)
- 3 pcEgg (whole)
- 500 mlWhole milk (at room temperature)
- 50 gUnsalted butter (melted)
- 2 tbspWhite sugar
- 1 pinchGray sea salt
- 4 tbspHoney (slightly warmed)
- 50 gWalnut kernel (crushed)
- 1 pcCitrus limon (L.) Burm. f. (for zest)
- 125 gPlain Greek yogurt (chilled)
Method
Thin and supple batter with golden edges that crunch when bitten. The sweetness of warm honey blends with the crunch of walnuts and the acidity of lemon zest.
- 1
In a mixing bowl, combine the wheat flour, white sugar, and a pinch of grey sea salt. Make a well, crack in the eggs, and gradually pour in the whole milk while whisking from the center outward. The batter should be smooth and coat the back of a spoon.
- 2
Stir in the melted unsalted butter. Let the batter rest for 30 minutes in the fridge to allow the starch to swell, which prevents the crepes from tearing during cooking.
- 3
Heat a pan with a knob of butter. Pour in a ladle of batter, tilting the pan to spread it evenly. When the edges lift and become lacy and golden, flip the crepe. It should be supple with amber spots.
- 4
Fold the crepes into quarters. Drizzle generously with honey, sprinkle with crushed walnut halves, and add lemon zest to brighten the sweetness. Serve with a spoonful of plain Greek yogurt.
Frequently asked questions
How do you get this dish right?
- To avoid lumps, pour the milk very slowly at the start to create a thick, smooth paste before thinning it out.
- Using brown butter in the batter adds that characteristic nutty flavor found in the best creperies.
- Only zest the yellow part of the lemon; the white pith will bring unwanted bitterness.
How long does this dish keep?
Crepes can be stored for 2 days in the fridge, covered with plastic wrap touching the surface. Reheat in a pan with a little butter to restore the crispness.
