Lemon-Butter Crepes

Recently, on our way back from a wonderful trip to Montreal, we stopped in the Schroon Lake region of the Adirondacks of Upstate New York for a while. We love the Adirondacks. H has been there a couple of times now and the last time we were there (which happened to be my very first time), was two years back, and we’d spent almost four days then exploring the region. This time around though, we were just passing through and did not have a lot of time, but we just had to make a quick stop to take in the jaw-dropping scenery and the stunning landscapes. Nature’s breathtaking beauty had me speechless!
Here are a couple of pictures of the ice-covered Schroon lake.


















Walking along Schroon Lake's Main Street, we came across this quaint and charming eatery called The Morningstar Bistro. This is what this delightful little place looked like...

We decided to stop in for a quick meal before heading back home. After studying the menu for what seemed like an eternity, I finally settled for a lemon-butter crepe. H decided to go for a sandwich and the soup of the day- a gingered carrot soup. The meal ended with an espresso for H and a hot cocoa for myself.

Here's a picture of what I had...
This is what H had...


This weekend, I tried to recreate the fabulous crepes of the Morningstar Bistro. With the help of Food Blog Search, I came pretty close to doing just that. I followed Marc’s recipe (he also has some great tips for making the perfect crepe) and was very happy with the way my crepes (my first ever, BTW) turned out.
Here' s the recipe.
Ingredients:
1 cup all purpose flour
1 ½ cups milk
2 eggs
2 tsp sugar
1 tsp vanilla extract
A pinch of salt
Butter
Freshly squeezed lemon juice
Powdered sugar

Method:
Put all the ingredients (except the butter, lemon juice and powdered sugar) in a blender and process to get a smooth batter.

Melt a teaspoon (or more) of butter over medium heat in a stainless steel pan and using a ladle, pour the batter onto the pan. Take the pan off the heat and tilt in a circular motion so that the batter thinly coats the bottom of the pan.
When the edges start to brown, carefully flip the crepe and cook the other side for another 30 seconds or until you see a couple of brown spots when you peek under the crepe.

Transfer to a plate, apply a smidgen of butter all over the crepe while it is still hot, squeeze some lemon juice (be very generous here), and serve with a dusting of powdered sugar.Repeat the process with the rest of the batter. This recipe makes about 7 crepes.


These crepes make its way to AWED: France.