Limoncello crepes

Limoncello crepes


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About this recipe: These Limoncello crepes are easy to make and taste delicious without being too sweet or too sour. The Limoncello adds a lovely touch to the traditional lemon and sugar combination.


Serves: 8 

  • 250g sifted plain flour
  • 1 teaspoon salt
  • 3 eggs
  • 500ml milk
  • 25g butter, melted
  • 1 tablespoon lemon juice
  • 2 tablespoons Limoncello
  • 40g caster sugar
  • icing sugar to serve

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Add the flour and salt to a bowl and make a well in the centre and add the eggs. Stir with a wooden spoon until smooth. Gradually add milk, melted butter, lemon juice and lemon liqueur. Mix well. Set aside for 1 hour.
  2. Grease a pan or griddle and heat over medium heat. When hot, add a ladleful of batter and tip to evenly coat the pan with the batter. Cook the crepe for 2 minutes, flip over and cook for 30 seconds. Repeat until you no longer have any batter left. Fold the crepes into quarters or roll them and sprinkle with icing sugar.

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