February’s Kitchen Garden Recipe ~ Crepes au Citron
February is a bit of a hard month to find something local and fresh off the farm. We tend to think of fruits and vegetables first, not a staple like eggs. But yes! Eggs are available on some farms in February, and if you’re lucky enough to drive past an egg stand with an “available” sign up - get some!! Farm fresh eggs beat out grocery store eggs hands down. And a carton of fresh eggs will bring a smile to the home chef and baker too.
This recipe is more about using the eggs than the lemons, although citrus fruits are also in season now. If you’e not a fan of lemons, feel free to use another topping or filling. (This recipe is adapted from Meike Peters book, 365).
Serves 3-6
2 C plus 2 Tbsp whole milk
4 large eggs
2 C sifted all purpose flour
1/4 C granulated sugar (plus more for serving)
1/8 tsp fine sea salt
Unsalted butter to cook the crepes
4 large lemons cut in half
1 small handful fresh mint leaves for topping (optional)
Whisk together the milk, eggs, flour, sugar and salt until smooth. You can use a stand mixer if you prefer. Let the batter sit for approximately 10 minutes.
Melt half a tsp of butter in a large cast iron or nonstick skillet. Pour in a ladle of batter and tilt the skillet to spread evenly and thinly. Cook the crepe for about 30 seconds to 50 seconds on each side until golden. Sprinkle with a little sugar.
Fold the crepe in half twice so it forms a triangle and transfer to a plate. Cove the plate and keep warm as you make a few more crepes. Add butter to the pan for each new crepe. Makes 15-18 crepes.
Divide warm crepes amongst plates and drizzle each with freshly squeezed lemon juice. Sprinkle with a little sugar and top with mint leaves. Enjoy!