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!
For topping: Lemon juice, sugar, lemon curd, mascarpone or whipped cream
In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
Spray non-stick 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 for about 1 minute per side, or until the edges are lightly brown and have brown dots on center. Remove from heat and stack until ready to serve.
Serve with your favorite toppings. My two favorite combos for lemon crepes are to squeeze with fresh lemon juice and sprinkle with sugar or add lemon curd and whipped cream to the middle.
Make ahead instructions: The batter can be made up to 24 hours in advance and stored in the refrigerator until ready to cook. The crepes can be made up to 3 days in advance. Storage: Add to a zip top bag or covered container and layer parchment in between each crepe. Place in fridge for up to 3 days place in the freezer for up to 3 months.Reheating: Heat in microwave or on the skillet over low heat until warm. You can also place on a baking sheet in the oven at 175°F for 5 minutes, or until warm. Nutrition: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on ingredients used.Here is my favorite lemon curd: https://www.iheartnaptime.net/lemon-curd/