Lemon Crepes
Delicate, golden crepes with a bright lemon twist, dusted with powdered sugar and served with fresh lemon slices and a drizzle of honey. Perfect for a special breakfast or dessert.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 whole lemon
- 2 tbsp butter
- 2 tbsp powdered sugar
- 2 tbsp honey
Instructions
- 1
In a blender, combine 1 cup flour, 1 cup milk, 2 eggs, the zest of the lemon, and 1 tbsp melted butter. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.
- 2
Heat a 9-inch nonstick skillet over medium heat. Add a small pat of butter and swirl to coat. Pour in about 1/4 cup of batter, tilting the pan to spread it thinly.
- 3
Cook until the edges look dry and the bottom is golden, about 1-2 minutes. Flip and cook the other side for 30-60 seconds until lightly browned. Repeat with remaining batter, adding butter as needed.
- 4
Stack the cooked crepes on a plate, covering with a clean towel to keep warm.
- 5
Serve the crepes folded into quarters, dusted with 2 tbsp powdered sugar, and drizzled with 2 tbsp honey. Garnish with lemon slices and a squeeze of fresh lemon juice if desired.
Tools you’ll need
- blender
- 9-inch nonstick skillet
- spatula
- measuring cups and spoons
- zester
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