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.
12 people made this
250g sifted plain flour
1 teaspoon salt
25g butter, melted
1 tablespoon lemon juice
2 tablespoons Limoncello
40g caster sugar
icing sugar to serve
Method Prep:20min › Cook:20min › Ready in:40min
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.
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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