Simple, thin crêpes are one of those dishes that can be jazzed up with an endless number of fillings, but keeping it simple and original is often the best. We have added a Belazu twist to the classic flavours of lemon and sugar by using Beldi Preserved Lemons, sugar, and a splash of vodka. The vodka cuts through the saltiness of the Preserved Lemons while the sugar adds the classic sweetness to the crêpes.
Put the plain flour and salt into a medium mixing bowl. Whisk the eggs, milk and oil together, then add this to the flour gradually, whisking in all the time, until all the liquid has been added. Whisk till you have a smooth batter. Set aside to rest for 30 minutes
In a small bowl, combine the vodka, lemon juice sugar and Preserved Lemon and mix till the sugar has dissolved.
When ready to make the pancakes, heat your oven to 120C (to keep the pancakes warm as you cook them) and place a medium frying pan on a medium heat and wipe it with a piece of oiled kitchen paper. When the pan is hot, pour just enough batter so that pan is covered and cook for around 1 minute or until starting to bubble. Flip over with a palette knife or fish slice then cook for another minute or until golden. Keep warm in the oven whilst you cook the remaining batter.
Once cooked, drizzle with the lemon and sugar mixture and eat straight away.