Lemon Crepes

For 12 – 20 Crepes, depending on your pan size,  you need

2C (500ml) cake flour

4ml salt

10ml ground cinnamon

10ml ground ginger

4 eggs, lightly beaten

500ml milk

50ml melted butter

20ml brandy or Limoncello

10ml finely grated lemon zest

Melted butter for frying

To prepare

Place all the ingredients into a blender jug

Blend for 5 to 10 seconds

Allow mixture to stand at room temperature for minimum 60 minutes or refrigerate for up to 2 days and bring to room temperature before using it.

To fry

Heat a crepe of shallow non-stick frying pan

Add about 1ml butter and swirl it around

Using a measure, pour 50ml batter into the pan, swirling the pan to spread the batter evenly.

As the bubbles on the surface pop and the edges become crisp, flip (or using a spatula turn) the crepe

Cook for further 20 to 30 seconds, tilt it out onto a plate with the first side facing down

If you are going to freeze them place a sheet of baking paper or plastic between each crepe