Spanish Style Crepes

• Produce

  • 1/2 Lemon, Zest from

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 3/4 cups Flour
  • 2 tbsp Granulated sugar
  • 1/4 tsp Salt

• Dairy

  • 2 1/8 cups Whole milk

• Other

  • 1 tablespoon of anís (or another liqueur like cognac, rum, brandy etc. if you prefer-- or skip this altogether to make it alcohol free!

Found on spanishsabores.com

Description

Ingredients

• 1¾ cups sifted flour (about 200g)
• 4 large eggs
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 1 tablespoon of anís (or another liqueur like cognac, rum, brandy etc. if you prefer-- or skip this altogether to make it alcohol free!)
• Zest from ½ a lemon (or another citrus fruit if you like to experiment)
• 2 cups + 2 tablespoons whole milk (about 500ml)

Directions

• Beat the eggs and add the sugar, and continue beating until light and fluffy.
• Add the liqueur (if using), milk, salt and lemon peel and continue to beat the mixture.
• Add the flour, a little at a time, until the crepe batter is uniform and there arent any lumps.
• Optionally, you can let the batter rest for an hour, and then strain it to make sure there arent any lumps.
• Using a paper towel, coat a frying pan with olive oil (just a thin layer).
• Add a very small amount of batter to the hot pan (starting with just two tablespoons). Spread it out to completely cover the pan.
• After about 30 seconds, it should be ready to flip.
• When each frisuelo is cooked, put in on a large plate and sprinkle sugar on top. Layer the frisuelos on top of one another, until youve used up all of the batter!