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MAKES: 6-8 crepes 


200ml milk
100ml water 
2 large eggs
20g butter, melted and cooled slightly  
Zest from 1 lemon
120g plain flour 
Pinch sea salt 
Caster sugar, to serve 
Lemon wedges, to serve 

1. Whisk together the milk, water, eggs, melted butter and lemon zest.
2. Add flour and salt to a large bowl and add in the wet ingredients. Whisk well to combine to a thin batter.
3. Cover and place in the fridge for 30 minutes.
4. To cook, heat a medium frying pan over medium heat. Add a little butter and about 1/2 cup of batter, swirling to coat the base of the pan. Thin crepes is the goal here!
5. Cook for 2 minutes until browned, then flip and cook the other side for another 1-2 minutes until golden brown. Set aside and continue with remaining batter. The batter should make about 8 crepes.
6. Serve crepes with caster sugar and lemon juice.


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