No matter the question, the answer is always Meyer lemon.
Q: What type of lemons are the most delicious?
A: Meyer lemon
Q: What is a good way to squeeze in some vitamin C today?
A: Meyer lemon
Q: What flavor do I want my crepes that I’ve been craving for two weeks to have?
You see where this is going.
My point is, Meyer lemons are always a good idea. Always. Forever and ever.
First, we make the gluten-free crepe batter, then the Meyer lemon cream.
Patience is a virtue, grasshopper.
For the crepes, you need:
- 2 eggs
- 1 cup milk (cow’s, soy, rice, almond, etc.)
- 3/4 cup gluten-free flour blend*
- 1/4 tsp. xanthan gum (if your flour blend doesn’t contain it)
- 1 Tbsp. sugar
- 1/8 tsp. salt
- 1 Tbsp. canola or sunflower oil
- 1 tsp. vanilla extract
*I’ll let you in on a secret. I don’t know exactly what is in my gluten-free flour blend. I’ll explain, lest you think ill of me. Whenever I only have a little bit of gluten-free flour left in a container, I toss it in a large bin with an airtight lid. It ends up being a blend of sorghum, millet, teff and quinoa flours with tapioca, potato and corn starches. It might not be the best for baking when you need precise properties for the flour to magically transform into delicious baked goods, but it works well for crepes, flatbread, pancakes and as a thickener for gravy and cream sauces and soups.
I’m glad I got that off my chest. Thank you for listening.
Add all the ingredients in a blender and process until completely smooth. You may need to scrape down the sides with a spoon or silicone spatula to fully incorporate all the flour.
Once blended, place in refrigerator for at least 30 minutes before commencing with the crepe making. You can leave the batter refrigerated overnight if you want to speed up the process for breakfast or brunch.
Easter is this Sunday. These would be a delicious addition to Easter brunch. Just a suggestion. No pressure.
While the batter is chillin’ like a villain, (assuming villains spend time in refrigerated environments. It could happen.) make the Meyer lemon cream.
Angels just sang when I typed the words “Meyer lemon cream”.
You will need:
- 8 oz. cream cheese, softened (inspiration struck and I couldn’t wait for the cream cheese to soften, so I microwaved it for 30 seconds. Plan ahead. Don’t be like me.
- zest of one Meyer lemon
- juice of one Meyer lemon
- 1/2 cup sugar
Combine all ingredients in a bowl and mix with a hand mixer until blended and fluffy. Leave at room temperature to make spreading on the crepes easier.
Now for the crepe-making fun and festivities!
I used two different types of pans to speed up the process. The cast iron Lodge allowed for larger crepes. The smaller non-stick pan allowed for flipping the crepes. I like to flip. It makes me feel fancy. Then I speak with a French accent and make my kids secretly hope the aren’t really related to me. Sorry kids. You are.
Heat whatever pan you choose over medium-high heat. If using cast-iron, a slightly lower temp is best.
When drops of water dance across the surface of the pan, it is ready to roll.
I use a soup ladle to measure out the batter. About half a cup is sufficient.
Pour the batter in the center of the pan and immediately begin to rotate the pan to spread the batter thinly and evenly in a larger circle.
Cook for about 30 seconds or until the surface of the crepes loses its shine.
Flip the crepe, either my your fancy flipping skills or with a spatula, and cook on the other side for another 30 seconds or so.
Move crepes to a plate. Some people layer parchment in between their crepes. I don’t bother and I’ve never had a problem with them sticking together. Go with your heart.
Now for the fun part. Take a crepe, spread with a generous amount of Meyer lemon cream and fold over. Dust with powdered sugar, if you so desire.
Then, eat daintily like a lady or gentleman, using the proper fork and dabbing your mouth gently with a napkin.
Who are we kidding?