Light and airy lemon crepes have a sweet and tangy taste of lemon sugar in every bite. This variation of the classic French pancake is easy to make and perfect for breakfast or dessert!
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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 sweet and citrusy lemon sugar flavor.
Lemon crepes may appear to be ultra-fancy, but they are just as easy to make as a buttermilk pancake. This super simple recipe results in light and airy flexible crepes, ready to roll, fold, or fill with sweet lemon curd, blueberry sauce or this delicious cream cheese crepe filling.
Recipe Ingredients
A few simple yet staple ingredients come together to create light and delicious lemon curd crepes that are ready to be filled with a sweet and tart filling or enjoyed plain!
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, are more similar to a blintz recipe and 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
All it takes to make this easy lemon crepe recipe is a handful of ingredients in a blender, my easy-to-follow tips, and someone to share this wow-worthy brunch or 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. Coat an 8-inch nonstick skillet with cooking spray or melted butter. 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 the lemon crepes.
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.
Recipe FAQs
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.
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!
Storing & Reheating
- To store: In a zip-top bag or in an airtight container, layer parchment paper between each lemon 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.
Once you have mastered making crepes, try making this savory breakfast crepe or crepe cake recipe!
More Crepe Recipes
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Lemon Crepes
Video
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Breakfast, Freezer-Friendly, Kid-Friendly, Sweet Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Yum! These lemon crepes are so tasty! Served with lemon curd and whipped cream, and they were sooo good!
Mmm sounds perfect! Glad you enjoyed them, Molly :)
I’ve been experimenting with all sorts of crepes lately and this was was delish!! LOVED the lemon
So happy to hear that! These are one of our favorite types of crepes too :)
The lemon in these crepes makes them so uplifting in the morning and I love how light and airy they came out!
Happy to hear you enjoyed them, Shelby! :)
So good! I really love lemon flavors, and it’s genius to incorporate it into crepes for breakfast. Everyone loved these.
Always love to hear they were a hit! Thanks for your comment and review, Rebekah :)
I love ALL things lemon and these crepes were easy and delish! Great pointers and tips to help me make them perfectly!
Glad the tips were helpful, Jenn!
Hello Jamielyn,
My Mum and I love your chocolate crapes and cream cheese filling! I would love to try the lemon. Would you please clarify for this non-cook the lemon part of the recipe, is it just the zest of 1 lemon or zest and juice for the batter?
Thank you!
Add in the zest and juice of 1 lemon :) Hope you enjoy!
Hi Jamielyn!
I can’t wait to try this! I just want to verify the ingredients. This calls for 4 eggs. It seems like a lot.
I just want to make sure.
Thanks!
Hi Christine, yes that’s correct. The batter makes enough for 14 crepes, but you could always cut the recipe in half if you prefer.
This recipe turned me into a crepe fan! I am making another batch for Easter brunch!
Lemon is my absolute favorite and now these are a major go-to for me! Thank you!
I’m so glad you like them!
Yummy! These are so delicious! My hubby and daughter love this recipe!