Homemade lemon sugar crepes with a bright lemon flavor are my favorite breakfast on a weekend morning. These crepes are next-level good and delicious. You can serve them with a little bit of powdered sugar and freshly squeezed lemon juice or fill them with whipped cream and lemon curd.
About This Recipe
This lemon sugar crepes recipe is a delicious and citrusy spin on classic and timeless plain crepes. Lemon crepes are made by combining flour, milk, eggs, sugar, and a pinch of salt to create a thin batter. Fresh lemon zest or lemon juice is added to the batter to give a nice citrusy flavor to the crepes. Then the crepes are cooked in a flat, round non-stick pan or skillet until lightly browned on each side. Once cooked, the crepes can be served with freshly squeezed lemon juice, sugar, powdered sugar, whipped cream, or lemon curd.
Why You Will Love This Recipe
- Easy to make: Crepes are easy to make with basic ingredients you likely already have in your kitchen. All you have to do is mix the ingredients together in a bowl to create a thin batter. Then the crepes are cooked in a flat, round non-stick pan or skillet until lightly browned on each side.
- Delicious and flavorful: These lemon crepes have a refreshing, bright, and citrusy flavor that makes them perfect for breakfast, brunch, or a light dessert.
- Versatile: Lemon crepes can be eaten on their own or you can serve these crepes with various fillings or toppings.
What You Need to Make Lemon Sugar Crepes
- Milk: I prefer to use whole milk in the crepe batter. Whole milk gives a rich flavor to the crepes.
- Flour: I used all-purpose flour for this recipe.
- Eggs: Eggs give structure and flavor to the crepes.
- Sugar: Lemon crepes usually have a little sweetness and are served with powdered sugar, granulated sugar, whipped cream, or lemon curd.
- Butter: One of the key ingredients for the crepe batter is butter. Butter adds flavor and fat to the crepes.
- Lemon juice + lemon zest: Squeeze a few drops of lemon juice and a teaspoon of lemon zest to add a bright, citrusy flavor to the crepes.
- Vanilla extract: Add a drop of vanilla extract for a hint of vanilla flavor.
How to Make Lemon Sugar Crepes
- Put all the ingredients for the batter(flour, milk, eggs, melted butter, sugar, vanilla extract, lemon juice, and lemon zest) into a blender and blend until the batter is smooth.
- Pour the batter into a bowl, cover, and refrigerate for at least 30 minutes.
- Heat an 8-inch, flat, round non-stick pan over medium heat until it is hot. Grease the pan lightly with butter or oil.
- Pour 1/4 cup of batter into the pan and swirl the pan around slowly to coat the bottom of the pan with the crepe batter.
- Cook the crepe for about 2 minutes or until the crepe releases from the pan and the edges start to brown. Then flip the crepe and cook the other side for another minute.
- Remove the crepes to a plate and continue to make other crepes until all the batter has been used.
- Fill the crepes with your favorite fillings. Sprinkle some powdered sugar on top and serve.
FAQs
What Are Lemon Crepes?
Lemon crepes are a very thin type of pancake made with flour, eggs, milk, sugar, lemon juice, and lemon zest. They are typically served with sugar and fresh lemon juice or filled with whipped cream or lemon curd.
Can I Make Lemon Sugar Crepes Ahead of Time?
Yes, you can make the crepes ahead of time and store them unfilled in an airtight container in the refrigerator for up to three days.
Did you like the Lemon sugar crepes recipe? Try my Biscoff crepes recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 1 cup all-purpose flour
- 1¼ cups milk
- 2 large eggs
- 2 tablespoons butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- For The Topping:
- Whipped cream
- Granulated sugar or powdered sugar
- Lemon slices
Instructions
Step 1
Put all the ingredients for the batter(flour, milk, eggs, melted butter, sugar, vanilla extract, lemon juice, and lemon zest) into a blender and blend until the batter is smooth.
Step 2
Pour the batter into a bowl, cover, and refrigerate for at least 30 minutes.
Step 3
Heat an 8-inch, flat, round non-stick pan over medium heat until it is hot. Grease the pan lightly with butter or oil.
Step 4
Pour 1/4 cup of batter into the pan and swirl the pan around slowly to coat the bottom of the pan with the crepe batter.
Step 5
Cook the crepe for about 2 minutes or until the crepe releases from the pan and the edges start to brown. Then flip the crepe and cook the other side for another minute.
Step 6
Remove the crepes to a plate and continue to make other crepes until all the batter has been used.
Step 7
Fill the crepes with your favorite fillings. Sprinkle some powdered sugar on top and serve.
