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Lemon sugar crepes

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Lemon sugar crepes

Lemon sugar crepes

S. Wongkaew

Start the day with something sweet and simple with these basic lemon and sugar crepes.

I like to pair my crepes with a lemon syrup and a squeeze of fresh lemon juice for a little extra zing.

Prep Time: 10 minutes

Cook Time: 10 minutes

rest: 30 minutes

Total Time: 50 minutes

Yield: 2 servings


  • 3 tbsp unsalted butter, melted and cooled
  • 1 cup whole milk
  • 1 cup all purpose flour
  • 2 large eggs
  • ***LEMON SYRUP***
  • 1 cup of water
  • 1/3 cup of sugar
  • 1/2 lemon, sliced
  • 2 tbsp white sugar
  • Juice of 1/2 lemon


  1. Reserve 1 tablespoon melted butter for brushing the skillet.
  2. Place milk, flour, eggs, 2 tablespoons melted butter, and 1/4 teaspoon salt in a blender. Blend until smooth, then chill, covered for 30 minutes.
  3. Meanwhile, make the lemon syrup. Place water and sugar in a small saucepan over a medium heat. Stir to dissolve sugar. Add slices of lemon and bring to the boil. Turn down to medium low and simmer gently for about 10-12 minutes or until the mixture thickens to form a syrup. Remove from heat and set aside.
  4. Lightly brush a 10-inch non-stick skillet with some of reserved butter and heat over medium heat until hot.
  5. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook crêpe. Turn once and cook until just set and golden for about 1 minute in total. Transfer to a plate and cover loosely in foil. Make seven more crêpes.
  6. Divide amongst two serving plates. Sprinkle each crêpe with a little sugar, then fold twice to form a triangle. Just before serving, drizzle on some lemon syrup and garnish with lemon quarters for squeezing. Serve immediately.
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