Crêpes with Lemon and Sugar (German)

Germans often serve food like this as a kleine Mahlzeit, a little meal, or for Abendessen, the light, evening meal. At the "Jahresmarkt" or "Weihnachtsmarkt" (outdoor holiday markets), these are made on large crêpe griddles, filled, and then folded into quarters and then eighths. A simple basic crêpe recipe with a spritz of lemon and a dash of sugar.

1 cup all-purpose flour, unbleached
1 Tbsp. sugar
¼ tsp. sea salt
2 eggs
1 cup whole milk
½ tsp. pure vanilla extract
1 tsp. butter

Garnish:
1 lemon, freshly juiced
granulated sugar

Stir together flour, sugar, and salt in a mixing bowl.

Break eggs into a large cup, add milk and vanilla and whisk together until smooth (or use an immersion blender).

Add the milk to the flour and stir until no lumps remain. Let the batter rest for 15 minutes. This lets the flour granules swell and bind. You can even cover and place in the fridge for morning.

Heat the butter in a frying pan or crêpe pan, preferably non-stick. Make a test pancake with 1 Tbsp. of batter. Add milk to thin, if necessary.

Use a quarter cup measuring cup, cook pancakes until set, but not brown.

Flip over for a few seconds and remove to serving tray or plate. Add butter to the pan and repeat.

These are best eaten right away, by sprinkling with sugar and lemon juice.

Makes 2-4 servings.