EASY Lemon Crepes - I Heart Naptime (2024)

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.

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.

More Crepe Recipes

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