Crepes with Lemon & Sugar

4.97 from 101 votes

Quick and easy to make, these delicious crepes are topped with lemon and sugar for a delicious breakfast, lunch or dessert.

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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.

Crepes with lemon and sugar served with raspberries
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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.
Ingredients to make the recipe

How to make crepes

  1. Mix together the batter. Pour some of the batter into a hot greased skillet.
  2. Swirl the pan to create a thin layer of batter.
  3. Cook until lightly brown and flip with a spatula.
  4. Cook the other side and serve with lemon juice and a sprinkle of sugar.
4 image collage to show how to make the recipe in a non-stick skillet

Tips for making crepes

  1. Preheat your skillet before adding the batter. Your pan shouldn’t be on too high a heat or the batter will burn.
  2. 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.
  3. 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!
  4. 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

Can you make them ahead of time?

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.

Do you need to chill the batter?

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.

What other toppings can you use?

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.

Close up of crepes on plate with raspberries and lemon

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:

If you’ve tried this healthy-ish feel good Crepes with Lemon and Sugar recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Crepes with Lemon and Sugar

Quick and easy to make, these delicious crepes are topped with lemon and sugar for a delicious breakfast, lunch or dessert.
5 from 101 votes
Servings 4 servings
Calories 213
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 35 minutes
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  • 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.


Storage: Crepes are best enjoyed as soon as they are cooked, bu will keep for 1 to 2 days covered in the fridge.
Make ahead: You can make the batter up to a day in advance.


Calories: 213kcal, Carbohydrates: 23g, Protein: 7g, Fat: 10g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 213mg, Potassium: 140mg, Fiber: 1g, Sugar: 10g, Vitamin A: 428IU, Vitamin C: 6mg, Calcium: 75mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine French

Rate and comment

Recipe Rating


  1. Honey says:

    Great recipe loved the consistency. I used lemon zest to give a lemon zing.

    1. Yumna J. says:

      Love that! Thank you so much!

  2. Leslie D says:

    These were excellent! I followed your cooking instructions and they were perfect. Reduced the sugar by half and sprinkled with powdered sugar instead of granulated sugar (personal preference, less sweet). Since I love lemon – I juiced a half lemon to pour some over the finished product.

    One comment criticized the use of eggs – but traditional crepes ARE heavily egg based, and that’s what gives them their unique flavor. If you want eggless crepes, look up eggless crepe/eggless pancake recipes.

    1. Yumna Jawad says:

      Thank you so much! I am glad you found this easy to make and enjoyed. Thank you for sharing that with me too!

  3. dana crysler says:

    You don’t need eggs. They are full of cholesterol and unhealthy. Just use flour and milk and lemon jus. It’s so boring when all the recipes don’t try new things. Eggs are for dinosaurs who are dead.

    1. Yumna Jawad says:

      I find the eggs help this hold together and achieve the texture.

      1. Inwood Susan says:

        Traditional crepes use eggs. If you don’t want eggs that is your preference and choice to make. I love the texture of the egg. That’s my personal preference.

  4. Anna says:

    Beautiful! I MUST try this recipe. Pictures look fantastic! 👌🏻
    Note: Just check you wrote “batter” instead of butter in some places

    1. Yumna Jawad says:

      Thank you so much!

  5. Juli says:

    You are very helpful thank u

    1. Yumna Jawad says:

      So happy to hear it! You’re so welcome!

    2. Mojdeh Daeiolhagh says:

      I am trying your food recipes one by one. They are amazing

      1. Yumna Jawad says:

        I love that! Thank you!!

  6. Basti says:

    Realmente delicioso ,el limon le da el toque perfecto !definitivamente que gustó mucho

    1. Yumna J. says:

      Thank you so much!!!