Basic lemon and sugar crepes
Indulge in the classic delight of Basic Lemon and Sugar Crepes with this easy-to-follow recipe. Perfectly balanced with tangy lemon, sweet sugar, and a buttery, melt-in-your-mouth texture. Ideal for breakfast, brunch, or dessert. Ready in minutes with simple ingredients: flour, milk, eggs, sugar, lemon, butter, and a pinch of salt. Enjoy a timeless treat that’s sure to impress!
- 12 Apr 2025
- Cook time 20 min
- Prep time 40 min
- 4 Servings
- 5 Ingredients
Crepes are a delightful and versatile dish that can be enjoyed for breakfast, dessert, or even a light meal. This basic lemon and sugar crepe recipe is simple yet delicious, perfect for a quick and satisfying treat. Made with staple ingredients like eggs, milk, and flour, and topped with a refreshing hint of lemon and a sprinkle of sugar, these crepes are sure to become a favorite in your kitchen.
Ingredients:
Instructions:
- In a large mixing bowl, add the all-purpose flour and a dash of salt. Mix well to combine.
- Crack the eggs into the bowl and whisk them with the flour until you have a smooth mixture.
- Gradually add the milk while continuing to whisk, ensuring that there are no lumps. The batter should be smooth and slightly runny.
- Let the batter rest for at least 15-30 minutes to allow the flour to hydrate fully. This step is essential for creating tender crepes.
- In a non-stick skillet or crepe pan, heat the butter over medium-high heat until melted. Swirl the pan to coat the surface evenly with the butter.
- Pour a small ladleful of batter (about 1/4 cup) into the center of the hot pan. Quickly tilt and swirl the pan in a circular motion to spread the batter evenly and thinly over the entire surface.
- Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden brown. Flip the crepe using a spatula and cook the other side for another 1 minute.
- Remove the cooked crepe to a plate and repeat the process with the remaining batter, adding more butter to the pan as needed to prevent sticking. Stack the crepes on the plate and cover them with a clean kitchen towel to keep them warm.
- Squeeze the juice from the half lemon into a small bowl. Make sure to remove any seeds.
- Sprinkle a bit of sugar onto each warm crepe, then drizzle some lemon juice over the sugar. You can adjust the amount based on your preference for sweetness and tartness.
- Fold the crepes into halves or quarters, or roll them up for a classic presentation. You can sprinkle a bit more sugar on top if desired.
- Serve the crepes warm and enjoy this simple, delightful treat!
Tips:
- Make sure your pan is properly heated before pouring the batter to ensure even cooking.
- Use a non-stick skillet or a well-seasoned crepe pan to prevent the crepes from sticking.
- For a smooth batter, you can blend the ingredients using a blender or let the batter rest for 30 minutes to allow any bubbles to dissipate.
- Tilt and swirl the pan as you pour the batter to ensure it spreads evenly into a thin layer.
- Cook the crepe until the edges start to lift and the underside is golden brown before flipping.
- Keep cooked crepes warm in a low oven or cover them with a clean kitchen towel while you finish cooking the rest.
- Experiment with additional fillings such as fresh berries, Nutella, or whipped cream to add variety.
With just a few basic ingredients and some practice, you can master making delicious lemon and sugar crepes. Their thin and delicate texture combined with the sweetness of sugar and the tanginess of lemon make them a wonderfully satisfying dish. Whether you are serving them for breakfast, brunch, or dessert, these crepes are sure to impress everyone at the table.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 1.36g | 4% |
| Sugar 10g | 10% |
| Fat | |
| Fat 7g | 8% |
| Saturated 2.99g | 10% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 100mg | 18% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.60mg | 4% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.71ug | 30% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.32mg | 2% |
| Vitamin K 0.51ug | 0% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.88mg | 8% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 220mg | 6% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 1.00mg | 9% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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