These deliciously simple lemon crepes are light and airy with a crispy outer edge and a zesty lemon flavor. They are perfect drizzled with lemon juice and powdered sugar or filled with whipped cream and lemon curd!
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Lemon Sugar Crepes
An extra special breakfast doesn’t need to be complicated! These citrusy lemon crepes are a fun spin on my classic crepe recipe, using the same easy techniques but with next-level flavors. Fill them with a sweet lemon curd, blueberry sauce or this delicious cream cheese crepe filling to take them over the top!
At first glance, lemon crepes may appear to be ultra-fancy, but rest assured, they are just as down to earth as their close friend the pancake. They may even be more versatile! This super simple recipe results in light, airy and flexible crepes, ready to roll, fold or stack!
Lemon sugar crepes made from scratch can be enjoyed for breakfast, brunch, or even dessert. The bright burst of zesty lemon juice and a sprinkling of powdered sugar is a great way to wake up in the morning and just as good after dinner with whipped cream and lemon curd filling!
All it takes to make this easy recipe is a handful of ingredients in a blender, my easy-to-follow tips and tricks to getting that signature thin layer, and someone to share them with. Pure and simple delicious lemon curd crepes are ready to be filled with a sweet and tart filling or enjoyed plain!
Such simple, staple ingredients come together to create a light and lemon-y dessert.
Find the full printable recipe with specific measurements below.
- Milk: I like to use 2% to help give the crepes a bit of creaminess but still keep it light.
- Eggs: These help to make the crepes airy.
- Butter: The fat from the butter helps to add texture and richness.
- Sugar: A little bit of granulated sugar helps balance the tartness of the lemon.
- Vanilla: Lemon and vanilla just work so well together.
- Salt: A little bit goes a long way in enhancing flavors.
- Flour: All-purpose flour is the foundation for the structure of the crepe.
- Lemon: I like to use both the zest and juice to really amp up the citrus flavor.
Crepes vs. Pancakes
Crepes and pancakes share similarities for sure, but their differences are what make them so special. Crepes, unlike pancakes, don’t use any leavening agents, such as baking powder or baking soda. This means they are very very thin and much more malleable than pancakes and can be rolled and folded to hold all of the yummy fillings.
How to Make Lemon Crepes
Just two steps and a few minutes to make a wow-worthy dessert.
- Blend. In a blender, blend milk, eggs, butter, sugar, vanilla, salt, flour, and lemon zest and juice until batter is smooth. Chill at least 30 minutes, or overnight.
- Cook. Spray nonstick cooking spray onto an 8-inch frying pan. Pour 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook until lightly browned. Remove from heat and stack on a plate.
- Serve. Top with lemon juice and sugar or spread lemon curd and whipped cream down the center before folding.
Tips for Successful Crepes
- Store-bought lemon curd can work in a pinch.
- Make sure the surface of the pan is nonstick! Otherwise, you’ll have a hard time sliding the crepe out of the pan.
- Pour just enough batter out, as the recipe directs, to fit the size of an 8″ pan. If you pour out too much you may find that your crepes aren’t as thin as you’d like.
- Using circular motions, swirl the batter around to coat the bottom of the pan. Then let it do its thing before quickly flipping over. These cook very quickly!
- Be careful not to tear your crepe when you’re flipping it over. This may happen to the first few batches anyway, but it’s ok they still taste great!
- Use silicone or an offset spatula to help do the flipping.
- Butter or spray your pan in between each crepe to allow for continuous nonstick action.
- Rest your batter for at least 30 minutes, longer if you can. You want to allow the gluten to rest which gives your crepes a light, airy consistency.
All-purpose or whole wheat flour both work well for crepes. Gluten-free buckwheat flours are also a great option. It’s the foundation of the crepe, so you want flour that will hold its structure but not weigh it down.
Absolutely! The crepe batter can be made up to 24 hours in advance and stored in the fridge until you’re ready to cook. If you’ve already made the crepes, they can be made up to 3 days in advance and then warmed through just before serving.
Storing & Reheating
- To store: In a zip-top bag or in an airtight container, layer with parchment paper between each crepe and keep in the fridge for up to 3 days. You can also pop them into the freezer for up to 3 months.
- To reheat: To reheat these crepes, you can use either the microwave, skillet, or the oven on low to warm through.
Other Types of Crepes
- 2 cups milk , I use 2%
- 4 large eggs
- 3 Tablespoons unsalted butter , melted and slightly cooled
- 1 Tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt or table salt
- 1 ½ cups all-purpose flour , sifted, if desired
- 1 lemon , zested and juiced
For topping: Lemon juice, Sugar, Lemon curd, Mascarpone or Whipped cream
- In a blender, blend milk, eggs, butter, sugar, vanilla, salt, flour, and lemon zest and juice 15 to 20 seconds, or until batter is smooth. Chill at least 30 minutes, or overnight.
- Spray nonstick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook 1 to 2 minutes per side, or until lightly browned. Remove from heat and stack on a plate.
- Serve with your favorite toppings. My two favorite ways are to top with fresh lemon juice and sugar or add lemon curd and whipped cream to the center before folding.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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