Description
Delicious and light lemon crepes perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups whole milk
- 2 tablespoons melted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for topping
Instructions
- In a large bowl, whisk together flour, eggs, and salt.
- Gradually pour in milk while whisking to create a smooth batter.
- Stir in melted butter, lemon juice, lemon zest, sugar, and vanilla.
- Let the batter rest for 20–30 minutes at room temperature.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter into the pan and swirl to spread evenly.
- Cook for 1–2 minutes until the bottom is golden, then flip and cook 30 seconds more.
- Repeat with remaining batter, stacking crepes with parchment if desired.
- Serve warm with powdered sugar, berries, yogurt, or honey.
Notes
- For a richer flavor, you may add a pinch of salt to the batter.
- Pair with your favorite fillings like whipped cream or chocolate sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: French
Nutrition
- Serving Size: 2 crepes
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg