Description
Delightful homemade lemon crepes that are light, zesty, and perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup All-Purpose Flour (or gluten-free blend)
- 2 large Eggs
- 1 1/4 cups Whole Milk (or almond/oat milk)
- 2 tbsp Butter (melted; or ghee/coconut oil)
- 1/4 cup Fresh Lemon Juice
- 2 tbsp Sugar (or coconut sugar)
- Pinch of Salt
Instructions
- In a mixing bowl, whisk together the flour, eggs, and a pinch of salt. Gradually add in the milk and mix until you have a smooth batter. Stir in melted butter, lemon juice, and sugar. Let this rest for about 30 minutes.
- Preheat a non-stick skillet or crepe pan over medium heat. Lightly coat the surface with butter.
- Pour a small amount of the batter into the pan, swirling it around to cover the bottom. Cook for about 1-2 minutes or until the edges start to lift. Flip and cook for an additional 30 seconds.
- Transfer the crepe to a plate and cover with a kitchen towel to keep warm. Continue until all the batter is used.
- Fill with your choice of lemon curd, fresh berries, or whipped cream. Roll or fold them and enjoy!
Notes
Let the batter rest before cooking for a smoother texture. Use a non-stick pan and thin layers of batter for best results.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg