Lemon Crepes

These lemon crepes are delicate and buttery with the sweet and tangy taste of lemon sugar! This variation of a classic French crepe are simple to make for breakfast or dessert.

Lemon Sugar Crepes

These lemon crepes are a fun spin on my classic crepe recipe, using the same easy technique but with a sweet and hint of citrus lemon sugar flavor.

Crepes with lemon and sugar may seem 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.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Milk: I use 2% milk to give the crepes a bit of creaminess but still keep it light. Whole milk or half and half can also be used, but do not use 1% milk.
• 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.

How to Make Lemon Crepes

• 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 the thin layer 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.

Filling and Topping Variations

Lemon and sugar crepes made from scratch can be enjoyed for breakfast, brunch, or even dessert.

• A sprinkling of powdered sugar or granulated sugar on top and a squeeze of lemon juice is a great way to enjoy crepes with lemon and sugar at breakfast.
• Add a filling of homemade lemon curd or use store-bought lemon curd in a pinch.
• Homemade whipped cream is a favorite as is vanilla ice cream for dessert.
• Your favorite jam could also be used as a filling.

Tips for Successful Crepes

• 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.

Make Ahead, Storing and Freezing

• Make ahead: The crepe batter can be made up to 24 hours in advance and stored in the fridge until you’re ready to cook.
• 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 lemon crepes, use either the microwave, skillet, or the oven on low to warm through.

More Crepe Recipes

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