Crepes with lemon syrup

Description

In my opinion, this is the European version of crepes made with milk and no soda (respectively, without "holes"). Although the pancakes on the technology is not quite standard. But the highlight here is in syrup and the complementary dish of candied lemon. Took the recipe from the Martha Stewart website, slightly adapted. The author's words: "the Taste of lemon still that change is in the air when the seasons change from cold to heat is a refreshing and unpredictable. "

Ingredients

Butter

95 g
Flour

160 g
Sugar

2.25 cup
Salt

0.25 tsp
Milk

250 ml
Vanilla essence

0.25 tsp
Chicken egg

3 piece
Lemon

1 piece
Lemon juice

3 Tbsp
Liqueur

1 Tbsp
Water

Cooking

First make the dough. In a small saucepan on the stove bring to a boil 2 tbsp of water, reduce the heat, add 70 g chopped small cubes of butter. Stirring occasionally, melt the butter, remove from heat.

In a separate bowl sift the flour, mix with sugar and salt.

Milk slightly warmed (warm, not hot), beat the eggs, add vanilla extract (or vanillin).

Gradually add milk mixture to flour, whisking until a homogeneous mass. Add the melted butter. Mix well until smooth. Close and set aside for an hour.

Meanwhile, cook the lemon candied. Lemon wash, cut into circles, as thin as possible. Unfortunately, I don't have a ceramic knife that can do jewelry, so I used what I have and had happened :). Bones, of course, be removed. You need 12 slices, at the rate of 2 pieces per serving, but if we get more, that's fine.

Boil water, pour in the lemon slices for 1-2 minutes boiling water, then remove and cool put in a bowl of ice or in ice water for a few minutes.

In a pan mix 1 Cup water and 1 Cup of sugar, stirring, bring to a boil. When the sugar has melted and is finely to bubble, reduce the heat.

Put in pan with lemon slices in a single layer, cook on a slow fire, not allowing to boil until peel is clear in 1 hour.

Put the lemons on the parchment to cool and weathered.

You can proceed to baking pancakes. In the original recipe the author offers to bake pancakes in the oven at 200 degrees for 45 seconds per side. I - lazy, so I decided to griddle as usual. The dough is quite liquid, spreads well on the pan, you can fry as thin pancakes, and thicker - act according to your taste.

Now our pancakes are ready.

Make the syrup. To do this in a bowl on the stove heat 1/4 Cup water and 1 Cup of sugar, stirring to dissolve the sugar. Stop stirring-bring to a boil. Then boil until a dark amber color. Not to interfere, but sometimes you can gently shake the bowl. Then remove from fire, to enter 3 tbsp fresh lemon juice, liqueur (optional), 25 grams butter, 2 tablespoons of water (syrup will sizzle).

Ready pancakes onto plates, pour the warm syrup and decorate with lemon circles. Bon appetit!

There is a second recipe of lemon, more exotic :) In a pan over medium heat, melt 40 grams of butter. When oil begins to bubble, add 1/3 Cup brown sugar, 1/4 teaspoon of sea salt (!), stir until dissolved. Then in the pan put lemon mugs, cook for 2 minutes on each side. Add 2 tablespoons of fresh lemon juice and cook for another 2 minutes. Lemons are ready to put on the pancakes along with the syrup in which they were prepared. Decorate with mint. (This option I found on a cooking blog and she did not try, there are lemons and syrup are somewhat salty).

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