Limoncello French “Crêpes” by Cyril Lignac
Cyril Lignac has been my favorite Chef for years. All his recipes are so accessible that I make them all the time at home.
When my Friend Lauren (@lolotambouille) shared Chef Lignac’s recipe for the Chandeleur, I had to try them. Of course, you will find Lolo’s recipe right HERE!
Of course I made it with my favorite bonCOOK™ Meyer lemon Oil because I really wanted to use my Limoncello from Villa Massa in Sorrento.
I hope your will Enjoy this Crêpe Recipe as much as I did! Bon Appétit!
For more Crêpes recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Limoncello French “Crêpes” by Cyril Lignac
Ingredients
- 2 cups (250 g) all-purpose flour
- 3 Tbsp (35 g) sugar
- 3 eggs
- 2 1/8 cups (500 g) milk
- 2 Tbsp (30 g) Meyer Lemon Oil
- 1 Tbsp (15 g) Limoncello (Optional)
Instructions
CRÊPES PREPARATION
- In a mixing bowl, whisk together all-purpose flour and sugar. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the milk, a splash at a time while continuing mixing. Then, add the Meyer lemon oil and Limoncello mix until it is all incorporated.
REST
- Let your batter rest covered with a plastic wrap at room temperature for about an hour.
COOK!
- Heat your Pancake pan on Medium 5 minutes prior starting making your "Crêpes" and slightly oil the surface with a kitchen towel.
- Pour one large scoop of batter in your pan, spreading it over with your spatula.
- Once one side is cooked, flip it over. Cook it for a few seconds more. Then, serve. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
