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 RecipeWe’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
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.
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.
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
Lemon Crepes
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)
Recommended Equipment
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
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
A crepe is similar to a pancake, but flat.
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/
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.
Recipes with Lemon Flavor
- Watermelon Lemonade
- Lemon Crepes
- Lemon-Herb Chicken Kabobs
- Simple Strawberry Lemonade
- Instant Pot Lemon-Garlic Chicken
- Lemon-Tahini Chicken with Green Beans
- Lemon Bars with Prickly Pear Juice
- Tilapia with Lemon Butter Sauce
- Lemon Thyme Chicken Dinner with Potatoes and Green Beans
- Chicken and Carrots with Rosemary and Lemon Sauce
- Chicken Tortellini Salad with Lemon Dressing
- Lemon Rosemary Tilapia
- Pasta with a Lemon Butter Sauce
- Easy Peasy Lemon Squeezy Lemonade
- Shrimp Orzo with Lemon
- Kid-Friendly Lemon Bar Dessert
- Creamy Lemon Pasta
- Dairy-Free Sour Cream Substitute with Only 2 Ingredients
Other Pancake and Waffle Recipes
- Dutch Baby Pancake with Blackberries
- Classic Waffles in the Waffle Maker
- Banana Bread Pancakes
- Sheet Pan Pancakes
- Lemon Crepes
- Easy Fluffy Vegan Eggless Pancakes Recipe
- Fried Chicken and Waffles
- Make-Ahead Pancake Casserole Breakfast
- Quick and Easy Bisquick Pancakes
- Breakfast Crepes Your Way
- French Toast Waffles
My family love crepes with lemon juice but I hadn’t thought of grating lemon rind in there. I’ll have to try this next time!
I love all things lemon, so yes plz. I love the way you define a crepe
Lemon crepes are one of my favourite types of crepes. I love the lemon flavours. This is a good recipe.
I love Crepes…I never had lemon crepes but I love lemon in almost anything like tarts, salads, etc….
Oooh what a nice twist on the usual crepe. May try making these this coming weekend thanks for the inspiration!
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!
What a lovely and fun crepe recipe! Thank you so much for sharing.
I love crepes, I have tried many and sometimes at home, mine have gone a little wrong. But crepes with lemon and sugar are my favourite.
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
I love the brightness of the lemon in these. I’ve always preferred crepes to pancakes…perfect weekend treat for the season!
Any crepe recipe works for me. Lemon variety does look so delicious!
I love crepes. I haven’t tried lemon flavor. Thanks for the recipe, I will try to make it this weekend.
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!!!
These look brilliant and I love the vibrant yellow! It never came to my mind to make a lemon version, must try next!
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.
We make crepes all the time for breakfast but never tried these lemon crepes, can’t wait to try your recipe for breakfast tomorrow morning
Is it breakfast? Is it dessert? It’s both and I love it!
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.
I haven’t tried this one yet. This look so good! Looks like my son would really love this! Thanks for sharing this recipe!
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.
This look so good and first time to know about such a recipe. I will save it for later and try to make it. Thank you for sharing it!
Those lemon crepes are looking quite delicious and would love to give them a try. The family would love this for lunch snacks for sure.