French Crêpes With Lemon And Sugar - cooking recipe

Ingredients

1 1/3 cups all-purpose flour, sifted
3 None eggs, lightly beaten
1 2/3 cups milk
1 tbsp brandy (optional)
1 1/2 tbsp melted butter, plus extra to grease
None None granulated sugar, to serve
None None lemon wedges, to serve

Preparation

Combine flour with a pinch of salt. Gradually whisk in eggs and milk. Add brandy, if using, and melted butter. Cover and set aside for 1 hour.
In a heavy-bottomed frying pan or crepe pan, heat a little butter. Add just enough batter to thinly coat surface of pan. Cook for about 1 min, until small bubbles appear. Flip and cook for 1 min. Transfer to a warm plate. Repeat with remaining batter, stacking crepes on top of one another.
Fold crepes into quarters. Top with sugar and a squeeze of lemon juice to serve.