Description
Delicate and tangy lemon crepes perfect for a light breakfast or dessert, made with a simple batter infused with fresh lemon zest and topped with a sprinkle of sugar and a drizzle of lemon juice for a refreshing citrus flavor.
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
- 2-3 tbsp lemon juice
Instructions
- Make the batter: In a blender or mixing bowl, whisk together the flour, eggs, milk, granulated sugar, melted butter, salt, and finely grated lemon zest until you achieve a smooth, lump-free batter. If using a blender, blend for about 15–20 seconds. Allow the batter to rest at room temperature for 30 to 60 minutes to help the crepes stay tender.
- Prepare the pan: Heat a nonstick skillet or crepe pan over medium heat. Lightly butter the pan and then use a paper towel to wipe away any excess butter, ensuring a thin, even coating.
- Cook the crepes: Pour approximately 1/4 cup of batter into the center of the warm pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin circle. Cook the crepe for 1 to 2 minutes, until the edges begin to lift and the underside is lightly golden brown. Carefully flip the crepe and cook for an additional 30 to 60 seconds. Transfer the cooked crepe to a plate and repeat this process with the remaining batter, stacking the crepes as you go.
- Serve: While the crepes are still warm, dust them liberally with powdered sugar or granulated sugar. Drizzle with lemon juice or lemon syrup and sprinkle additional lemon zest on top to enhance the fresh citrus brightness before serving.
Notes
- Resting the batter allows the flour to fully hydrate and results in more tender crepes.
- Use a nonstick pan or a well-seasoned crepe pan for best results and easier flipping.
- If the batter thickens during resting, thin it out with a splash of milk to achieve a pourable consistency.
- Stack cooked crepes with a sheet of parchment paper between to prevent sticking if not serving immediately.
- Adjust the amount of lemon zest and juice to your taste preference for more or less tartness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
