Two lemon crepes with a fork on a round white plate with another plate behind all on a white and blue surface (with logo overlay)

Lemon Crepes

Lemon crepes are a nice, light breakfast perfect for those springtime flavors. You can add more or less lemon to make it your own.

Jump to Recipe

We’ve made crepes in the past, but it was time to try something different. We had a lot of lemons in the refrigerator that needed to be used, and Tyler wanted pancakes. So we compromised by making lemon crepes. They are like flat pancakes, and I was able to use up the lemon.

The first time I made these I tried to make candied lemons with them. I was able to make the candied lemons, but they just didn’t taste right with the crepes. Crepes are usually soft, and these were hard and chewy. The flavor was good, but the texture was all wrong.

When you make something like this at home, you can vary the amount of lemon you put in these. If you like things very tart, add even more lemon than I did! If not, this is a good base recipe that isn’t over-the-top with its tartness.

Lemon Crepes Step by Step

Ingredients

  • 1 cup flour
  • 1/4 tsp salt
  • 2 eggs
  • 1 cups milk
  • 1 lemon, juiced
  • 4 tbsp butter, melted
  • 1/4 cup sugar, divided
  • 1 lemon, cut into wedges
  • 1 lemon, zested and sliced
Ingredients for lemon crepes in stainless steel bowls on a white and blue surface

Preparation

Preheat the oven to 200F to keep the cooked crepes warm while you make others.

In a large mixing bowl, whisk the flour and salt. Form a well in the center and add the eggs, stirring to blend.

Dry ingredients wtih eggs in the middle in a stainless steel bowl on a white and blue surface

Slowly whisk in the milk, lemon juice, and 2 tbsp of melted butter until the batter is fully combined.

Lemon crepe batter with a wire whisk in a stainless steel bowl on a white and blue surface

Heat a medium nonstick skillet over medium-high heat. Brush the bottom of the pan with a bit of melted butter then add 1/3 cup of batter into the pan, swirling to coat the pan.

Crepe batter in a skillet on a white and blue surface

Let the crepe cook for about 2-3 minutes, then flip and cook another 1-2 minutes.

Remove from the pan and place on a baking sheet in the warmed oven.

Cooked lemon crepes stacked in a baking pan on a white and blue surface

Repeat with the remaining batter until all crepes are cooked.

Roll up the crepes and sprinkle each with sugar, squeeze the lemon wedges over the crepes, and serve garnished with sliced lemon and lemon zest.

Two lemon crepes with a fork on a round white plate with another plate behind all on a white and blue surface (vertical)

Leftovers

Store leftover crepes (without lemon juice over them) in an airtight container in the refrigerator. They should last for 1-2 days. Reheat on the stovetop or in the oven until just warmed. Then garnish with lemon juice and zest.

Recipe

Originally Published On: February 21, 2022

Two lemon crepes with a fork on a round white plate with another plate behind all on a white and blue surface

Lemon Crepes

Lemon crepes are a nice, light breakfast perfect for those springtime flavors. You can add more or less lemon to make it your own.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course:
Breakfast
Cuisine:
American
Diet
Vegetarian
Keyword:
breakfast
|
crepes
|
lemon
Dietary Needs:
Nut-Free
Servings: 8 crepes
5 from 11 votes

Ingredients

  • 1 cup flour
  • 1/4 tsp salt
  • 2 eggs (beaten)
  • 1 cups milk
  • 1 lemon (juiced)
  • 4 tbsp butter (melted)
  • 1/4 cup sugar
  • 1 lemon (cut into wedges)
  • 1 lemon (zested and sliced)

Instructions

  • Preheat the oven to 200F to keep the cooked crepes warm while you make others
  • In a large mixing bowl, whisk the flour and salt
  • Form a well in the center and add the eggs, stirring to blend
  • Slowly whisk in the milk, lemon juice, and 2 tbsp of melted butter until the batter is fully combined
  • Heat a medium nonstick skillet over medium-high heat
  • Brush the bottom of the pan with a bit of melted butter then add 1/3 cup of batter into the pan, swirling to coat the pan
  • Let the crepe cook for about 2-3 minutes, then flip and cook another 1-2 minutes
  • Remove from the pan and place on a baking sheet in the warmed oven
  • Repeat with the remaining batter until all crepes are cooked
  • Roll up the crepes and sprinkle each with sugar, squeeze the lemon wedges over the crepes, and serve garnished with sliced lemon and lemon zest
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Nutrition Facts
Lemon Crepes
Amount Per Serving (1 crepes)
Calories 177 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 59mg20%
Sodium 153mg6%
Potassium 130mg4%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 9g10%
Protein 4g8%
Vitamin A 293IU6%
Vitamin C 21mg25%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Lemon Crepes FAQs

What is a crepe?

A crepe is similar to a pancake, but flat.

How is a crepe different from a pancake?

A crepe is flat while a pancake is typically fluffy. Crepes are also rolled or folded while a pancake is served round. Pancakes tend to have baking powder or similar rising ingredients in them to make them thick and fluffy.
Src: https://www.eatthis.com/what-is-a-crepe/

Can I try other flavors?

Yes! There are many ways to eat a crepe. You could stick with the citrus flavors and change this out for orange or lime. Or you can see my other crepe recipe HERE where I list a lot of the combinations that we enjoy.

22 thoughts on “Lemon Crepes”

  1. 5 stars
    Lemon crepes? They would never have occurred to me, but I appreciate them. In the end the creams are delicious on the inside, but often heavy. So even empty it is delicious!

  2. Rhian Westbury

    5 stars
    I love the simplicity of lemon crepes, and I bet they taste super fresh. I tend to end up loading up my crepes with chocolate/ nutella etc and it just becomes too. much x

  3. 5 stars
    I love the brightness of the lemon in these. I’ve always preferred crepes to pancakes…perfect weekend treat for the season!

  4. Melanie Edjourian

    5 stars
    My daughter loves lemon crepes. Mine are different as I we use a different type of batter. I must try these as they sound amazing!!!

  5. These look so wonderful! I love the idea of a lemon flavor crepe. I have struggled making crepes before, but I will be trying your recipe.

  6. 5 stars
    I need a new pan to make crepes here. Do they work on stone pans, too? I’d like to try your recipe. Seems doable enough for me and my boys to make. And hey, you can never go wrong with lemonies.

  7. I haven’t tried this one yet. This look so good! Looks like my son would really love this! Thanks for sharing this recipe!

  8. Bedabrata Chakraborty

    5 stars
    I am a big fan of crepes. However adding lemon juice and zest is such an interesting twist. Can’t wait to try this recipe. Quick question can you suggest an eggless version? Many of my friends and family are vegetarian and then they can enjoy it too.

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