Happy Shrove Tuesday! Pancake Day for me has always been a true 'Fat Tuesday' with memories of coming home from school to a huuuuge stack of crepes and all the lemons and teaspoons of sugar we could handle! Brother always had Nutella & banana until he was nearly sick but my citrus lead adventures meant I thought I was super clever being able to fit in about 5 more than he could...
This love affair with citrus has continued ever since and this year with Waitrose Duchy Organic Lemons, I've popped a slight twist on them. Chargrilling the lemons brings out such an awesome flavour to them and adds something a little extra to your crepes! I've used my basic plain flour crepe recipe but you could also easily make a gluten-free version with either GF plain flour or for something totally new, try my Buckwheat crepes and instead of savoury ones, grab a lemon, grill it and squeeze all over!
Duchy Originals is the Waitrose leading Organic brand and have over 300 different products that meet the Soil Association's high standards for organic produce. With a British produce first approach, you can try all sorts from all over the British Isles and then specially selected wonderful bits from across the world. Over the next few years they've also made a commitment to reduce unnecessary packaging and their gorgeous eggs have already had the treatment with their boxes:
Less of a recipe and more of a put-together, this super simple supper is perfect all year round so don't just limit it to one day!
2 egg yolks
25g butter, melted
125g plain flour
pinch of each sea salt and sugar
For serving: Butter
2 Duchy Original Lemons
In the jug you've measured your milk in, whisk in the eggs and butter until well combined. Add the flour a little at a time, whisking in one direction to avoid lumps. Continue until all the flour has been combined and then finish with your sugar and salt! Leave to rest for about an hour, covered in the fridge.
When you're ready to get to it, pop the oven on its lowest setting. Melt a little knob of butter in a large, flat pan on a medium heat and then wipe away with kitchen towel. Add a good ladle of batter to the pan and swish around to make it nice and thin. Cook for a couple of minutes until one side is nice and dry and then flip! Cook for another couple of minutes and then transfer to the oven while you cook the rest.
Heat your griddle pan for around 3-4 minutes until it's lovely and hot and then place your slices or wedges of lemon on gently. Let them sit for 2 minutes before turning over and griddling the other side too. Don't be tempted to move them too soon or you won't get those lovely char lines we're looking for.
Serve alongside all of your crepes with a lovely big bowl of sugar for sprinkling and icing sugar for a powdery finish.