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.
1 litre milk
¼ cup icing sugar
½ tsp salt
120g butter, melted
1 cup sour cream, to serve
lemon and lime wedges, to serve
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.