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Add some European flair to your day with these delicious French crepes with lemon sugar. Perfect to enjoy as a breakfast or dessert, these sweet egg crepes are perfect in their simplicity.
Ingredients & substitutions
- Eggs: Use large eggs for this recipe. Make sure that they are whisked together well so that you get a nice even texture.
- Milk: I used 2% milk for these crepes, and whole milk and half-and-half will add a creamier texture. It’s best to avoid 1 % as it doesn’t contain enough fat. Oat and soy are the best plant based milks to use.
- Flour: Use all-purpose flour for these crepes. If you are gluten intolerant, your favorite 1:1 GF flour will substitute well.
- Butter: Use unsalted butter to add to the crepe batter as well as to cook them in your skillet for a rich flavor. You can substitute with oil. If you only have salted butter, decrease the amount of added salt to the crepe mix.
- Sugar: Use white granulated or table sugar to sweeten and top your crepes.
- Toppings: I like to finish these crepes with a little fresh lemon juice and sugar. Feel free to add some fresh berries too.
How to make crepes
- Mix together the batter. Pour some of the batter into a hot greased skillet.
- Swirl the pan to create a thin layer of batter.
- Cook until lightly brown and flip with a spatula.
- Cook the other side and serve with lemon juice and a sprinkle of sugar.
Tips for making crepes
- Preheat your skillet before adding the batter. Your pan shouldn’t be on too high a heat or the batter will burn.
- Don’t add too much crepe mix. The batter should just cover the pan, if you pour in too much, you can end up with a raw middle.
- Flip your crepe at the right time. The bottom should be set and will gently start to bubble. It will only take 60 to 90 seconds for the crepe to cook on the bottom, so keep your eye on it!
- Keep your crepes warm. Pile the cooked crepes o top of eachother while you cook the rest of the batter to keep them warm. If they get cold, you can heat them in the microwave for 30 seconds, covered with a moist paper towel.
Frequently asked questions
Crepes are best enjoyed as soon as they are ready, but you can make up the batter the night before so they are ready to cook in the morning. If you do have leftovers, they will keep well for a day or two and can be reheated in the microwave or on a baking sheet in the oven at 275F for 5 minutes.
Yes! Do not skip this step! Chilling the batter creates a more flavorful crepe, as well as allowing the flour to take on the moisture from the milk so your don’t have dry crepes.
I live the simplicity of crepes with lemon and sugar, but you can add all kinds of toppings to these. Fresh berries and fruits, Nutella, whipped cream or crushed nuts are all great options.
Whether you enjoy these for breakfast, brunch or dessert, this basic crepe recipe is always popular. So quick and easy to make and they make a great change to pancakes.
More breakfast recipes:
- Inside Out Omelette
- Cloud Eggs
- Sweet Potato Pancakes
- Yogurt Chia Pudding
- Breakfast Egg Cups
- Oatmeal Breakfast Bars
- Breakfast Sweet Potatoes
- Tex Mex Breakfast Bowl
- English Muffin Pizzas
- Quinoa Oatmeal
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Crepes with Lemon and Sugar
- In a large measuring cup or bowl with a pouring spout, whisk the eggs with the milk. Add the flour, sugar and salt, and whisk until smooth. Mix in the melted butter. Cover and allow to rest in the fridge for at least 20 minutes.
- Heat a large non-stick skillet (at least 9”) over medium low heat. Melt about ½ tablespoon of unsalted butter and distribute evenly throughout the pan.
- Pour ¼ cup batter into the center of the pan. Swirl the pan, tilting to distribute the batter all the way to the sides of the pan.
- Cook the first side for 60-90 seconds until lightly browned. Gently slide a spatula under the edges of the crepe to flip.
- Cook for an additional 45-60 seconds until cooked through and browned.
- Repeat with remaining batter. Between crepes, add more dabs of butter as needed.
- To serve, add 1 tablespoon lemon juice and 1 tablespoon sugar onto half the crepe. Fold the plain half of the crepe over the filling and fold again so that it is in quarters.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.