Antonia Lofaso shows you how to make her lemon crepes with brown butter and powdered sugar.
1¼ cups whole milk
4 medium or 3 large eggs
1¼ teaspoons vanilla extract
1¼ cups all-purpose flour
¼ teaspoon cinnamon
2 tablespoons sugar
¼ teaspoon salt
Nonstick vegetable oil spray, for pan
1 cup powdered sugar
3 lemons, quartered
IN A BLENDER COMBINE the milk, eggs, and vanilla. Add the flour, cinnamon, sugar, and salt on top of the liquid ingredients. Blend for 25 to 30 seconds on high, just until incorporated. Be sure to add the wet ingredients to the blender first. If the dry ingredients go in first, the liquid won’t reach the bottom and the flour will get caked under the blades.
SPRAY an 8-inch nonstick pan with nonstick spray and heat on medium. For each crepe, pour ¼ cup of batter in a very thin layer on the bottom of the pan. Cook for about 1½ minutes. The wetness will dissipate and the crepe will look like a very soft pancake.
FOLD the crepe in half to make a semicircle. Fold it in half again, so it’s folded in fourths, forming a cone shape with one rounded end, and transfer it to a plate.
DUST the crepes generously with powdered sugar. Serve with a lemon quarter for each crepe. The lemons will be squeezed on top of each crepe and create a lemony icing as the juice mixes with the powdered sugar.