Description
Delicate and flavorful lemon crepes made with a simple batter of flour, eggs, milk, and fresh lemon zest. These tender crepes are lightly sweetened and infused with bright lemon notes, perfect for a refreshing breakfast or dessert. Served with a dusting of sugar and a drizzle of lemon juice for an extra citrusy finish.
Ingredients
Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 1-2 tbsp granulated sugar
- 2 tbsp unsalted butter, melted
- ¼ teaspoon salt
- 1-2 teaspoons finely grated lemon zest
Toppings
- Powdered sugar or granulated sugar, for dusting
- Extra lemon zest, for garnish
- 2 tbsp granulated sugar (for lemon syrup)
- 2-3 tbsp lemon juice (for lemon syrup)
Instructions
- Make the batter: In a blender or mixing bowl, combine the flour, eggs, milk, sugar, melted butter, salt, and lemon zest. Blend or whisk until the mixture is smooth and free of lumps, about 15–20 seconds if using a blender. Let the batter rest at room temperature for 30 to 60 minutes to help the crepes become tender.
- Prepare the pan: Heat a nonstick skillet or crepe pan over medium heat. Lightly coat the pan with butter and then wipe away any excess to prevent burning and ensure even cooking.
- Cook the crepes: Pour approximately 1/4 cup of batter into the center of the pan. Tilt and swirl the pan to spread the batter thinly and evenly into a circular shape. Cook for 1 to 2 minutes until the edges start to lift and the underside is lightly golden. Flip carefully and cook for an additional 30 to 60 seconds on the other side. Transfer the cooked crepe to a plate and repeat with remaining batter, stacking the crepes as you go.
- Prepare lemon syrup: In a small saucepan or microwave-safe bowl, gently warm 2 tbsp granulated sugar and 2-3 tbsp lemon juice until sugar dissolves, forming a simple lemon syrup. This step is optional but enhances the lemon flavor.
- Serve: While the crepes are still warm, dust them with powdered sugar or granulated sugar. Drizzle with the prepared lemon syrup and sprinkle with extra lemon zest for added brightness and flavor. Serve immediately.
Notes
- Resting the batter is crucial for tender crepes as it helps the flour absorb liquid fully and relaxes gluten.
- If you don’t have a crepe pan, a nonstick skillet will work just fine.
- Adjust the sweetness to your taste by varying the sugar in the batter and the amount of lemon syrup used for serving.
- These crepes can be filled with fresh fruit, cream cheese, or jam for variation.
- Leftover crepes can be stored in the fridge for up to 2 days, separated by parchment paper.
