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.
Servings 4 servings
- 3 large eggs
- ¾ cup milk
- ½ cup all-purpose flour
- 2 tablespoons unsalted butter melted, plus more for pan
- 1 tablespoon sugar
- ¼ teaspoons salt
- Lemon juice for serving
- Granulated sugar for serving
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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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