Beat a wet weekend with Lemon Chamomile Suzette Crepes.
Rain rain go away, crepes with chamomile suzette syrup are here to stay. The torrential rain and cooler temperatures can be ignored, this dish is going to light up our day. Think fresh french crepes, filled with greek yogurt, dripping with a warm syrup of butter, honey, lemon and chamomile tea. And then add a bit of fresh fruit, how about raspberries and passionfruit? Nom nom indeed.
I got this recipe from the brilliant www.halfbakedharvest.com and made only a couple of minor tweaks.
Ingredients for Crepes:
- 2 eggs
- 1 cup milk
- 45gm melted butter
- 1 cup plain organic flour
- ¼ teaspoon salt
- zest of 1 lemon
- ½ cup water.
Beat all the ingredients together (blender or thermomix) for a few seconds until the batter is completely smooth. It should be a pourable thin pancake batter. Rest in the fridge for at least 30 minutes, will keep up to 48 hours.
Heat a 20cm pan over medium heat. Lightly grease pan. Pour ⅓ of a cup of the batter into the pan and swirl to spread evenly to a very thin spread. Cook for 30 seconds and then flip, another 10 seconds and then remove crepe to plate. Repeat with remaining batter.
Ingredients for the Chamomile Suzette syrup
- 90g melted butter
- ⅓ cup honey
- -1-2 tablespoons loose leaf chamomile tea
- ¼ cup lemon juice and 1 tablespoon of zest
Heat everything except lemon over medium high heat, bring to boil and then simmer for 5 minutes. Add the lemon juice and simmer another 5 minutes. Remove from heat and add lemon zest. Strain the syrup through a strainer.
To serve, fill the crepes with greek yogurt, pour over the syrup, and scatter with seasonal fruits – delicious!
What’s your favourite pancake or crepe to make?