Nadia Lim shares her Sunday lemon and sugar crepe recipe and it's delicious

Nadia Lim has shared her recipe for lemon and sugar crepes -  the perfect Sunday morning treat and they're so simple!

Ingredients:

• 1/2 cup plain flour 
• 3 eggs
• 2/3-3/4 cup milk (any kind)
• 2 teaspoons sugar 
• Finely grated lemon zest
• Butter/oil for cooking
• Lemon wedges/juice and sugar for serving

Method:

• Whisk flour and eggs together and gradually add milk until the batter is smooth (should be the consistency of thick pouring cream).

• Whisk in the sugar and lemon zest and let rest for 5 minutes. 

• To cook, heat a knob of butter/coconut oil in a non-stick fry pan on medium heat. Once it’s melted, tip the melted butter/oil into the batter and stir in.

• Pour 1/2 a ladle of batter into the pan and swirl around so the batter spreads very thin and evenly over the base. You want paper-thin crepes.

• Lower heat and cook for 1 minute until lightly browned, then flip over carefully with a spatula to cook the other side for a minute.

• To serve, sprinkle over a little sugar, squeeze over lemon juice and roll a crepe up.

How good do they look!