Lemon Crepes

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Three crepes topped with whipped cream, blueberries, lemon slices, and syrup on a plate.

Tender lemon crepes perfect for brunch, tea, or Shavuot mornings.

Course Breakfast, Dessert

Cuisine French, Jewish

Keyword Lemon Crepes

Prep Time 10

Cook Time 10

Resting Time 30

Total Time 50

Servings thin crepes

Calories 107kcal

Author Ksenia Prints

Equipment

Large mixing bowl or blender
Whisk
Measuring Cups and Spoons
Microplane or fine grater
Nonstick skillet or crepe pan
Thin spatula
Small saucepan

Ingredients

For the Lemon Crepe Batter

1 cup all-purpose flour
2 large eggs
1 cup milk
1-2 tablespoon granulated sugar
2 tablespoon unsalted butter melted
¼ teaspotspon salt
1-2 teaspoons finely grated lemon zest

For Serving

Powdered sugar or granulated sugar
Extra lemon zest

Optional Lemon Syrup

2 tablespoon granulated sugar
2-3 tablespoon lemon juice

Instructions

Make the batter

In a blender or bowl, whisk together flour, eggs, milk, sugar, melted butter, salt, and lemon zest until smooth. If using a blender, blend for about 15–20 seconds. Let the batter rest at room temperature for 30–60 minutes (this helps the crepes stay tender).

Prepare the pan

Heat a nonstick skillet or crepe pan over medium heat. Lightly butter the pan and wipe away any excess.

Cook the crepes

Pour about ¼ cup of batter into the pan, tilting and swirling to spread it evenly into a thin circle. Cook 1–2 minutes until the edges lift and the underside is lightly golden. Flip and cook 30–60 seconds more. Transfer to a plate. Repeat with the remaining batter, stacking the crepes.

Serve

While warm, dust with granulated sugar or powdered sugar. If you like, drizzle a little lemon juice or lemon syrup and add a pinch more lemon zest on top for extra brightness.

Nutrition