This is a classic dessert that everyone will enjoy.

Ingredients

• 1/2 cup flour
• 1/2 tsp salt
• 1 egg
• 1 cup milk
• butter for pan frying

Topping

• 1/2 lemons, finely sliced
• 1/4 cup castor sugar
• 1/2 cup Limoncello

Method

Topping

1. Poach the sliced lemon in 2 cups water for 20-25 minutes until the rind becomes transparent. Drain well.
2. Heat the castor sugar and limoncello stirring until the sugar dissolves. Pour over the poached sliced lemons and leave to marinate, for 1-2 hours.

Crepes

1. Sift the flour and salt into a bowl and make a well in the centre. Beat the egg and milk together.
2. Slowly pour the egg and milk into the well, stirring with a wooden spoon to gradually incorporate. Once all the liquid has been added, beat well for 20 seconds. Strain into a jug, cover and allow to rest for 30 minutes.
3. Heat just enough butter to cover the base of a 30cm non-stick frying pan. Have the pan hot. Pour ¼ cupfuls of the batter into the pan, turning the pan to ensure a quick even coating of batter. Cook for 1 minute then flip and cook a further minute. Transfer to a serving dish and repeat with the remaining mixture.
4. Serve the crepes with the Limoncello soaked lemons and whipped cream.

Cooks Tips

Prepare the lemons a day or two in advance if you can. Keep in an airtight container in the refrigerator.