Crepes with citrus sugar and sour cream recipe

Adam Liaw
Adam Liaw gives classic lemon and sugar crepes an update.
Adam Liaw gives classic lemon and sugar crepes an update. Photo: William Meppem

Sometimes simple sweets really are the best. A floppy crepe, a smattering of sugar, a squeeze of citrus and an indulgence of cream are all you need.


 650g flour

1 litre milk

6 eggs

¼ cup icing sugar

½ tsp salt

120g butter, melted

1 cup sour cream, to serve

lemon and lime wedges, to serve

Citrus sugar

finely grated rind of 1 lemon

finely grated rind of 1 lime

finely grated rind of 1 orange

¾ cup white sugar


1. For the citrus sugar, combine the rinds and sugar in a food processor or mortar and pestle and grind until the sugar is coarse and colourful. To make the crepe batter, place the flour, milk, eggs, icing sugar and salt in a blender and mix until smooth. Rest in the fridge for 30 minutes in the blender jug, then add half the melted butter and briefly pulse to combine.

2. Heat a perfectly flat 24cm frying pan or crepe pan and brush with a little of the remaining melted butter.

3. Tilt the pan and pour in about ¼ cup of the batter, quickly swirling to completely coat the pan in a thin layer. Cook for about 2 minutes until lightly browned, then flip and cook for about 20 seconds, until set. Put on a plate to cool. Repeat for the remaining batter. Generously brush crepes with more of the remaining melted butter and scatter with citrus sugar. Fold into quarters or roll into cigars, sprinkle a little extra citrus sugar on top, and serve with sour cream and lemon and lime wedges.