Lemon Crepes

Crepes have always been one of my favorite things.  Some of my best memories are of my mother making crepes.  She would make a variety of flavors and styles, both sweet and savory.  I have inherited a love for trying out different flavors. These lemon crepes have a bright, slightly tangy flavor profile.

These are not your food court style crepes that you see in malls.  These citrusy Lemon Crepes have a delicate texture, with lace-like edges.  These are old fashioned french crepes someone would make in their home.

Difference between crepe batter and pancake batter

• Crepe batter is much thiner and more liquid than pancake batter.
• Pancake batter has leavening agents such as baking powder or baking soda in order to make the pancakes puffy.  Crepe batter does not.

Ingredients

For the lemon crepes

• 1 cup + 5 tablespoons flour, sifted
• 3 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 1/8 teaspoon salt (about a pinch)
• 2 tablespoons melted butter, plus more to grease the pan
• 2 tablespoons lemon juice (freshly squeezed)
• 2-1/4 cups milk

Additional suggested ingredients for the filling and topping

• I always liked to fill my crepes with a little granulated sugar.  My mother and her siblings liked jam.
• Crepes look beautiful will a dusting of powdered sugar.
• You can make them into a true dessert with some vanilla ice cream and a dollop of whipped cream.
• For a pretty presentation, you can zest a little lemon zest and add that on top.

How to make lemon crepes

• In a large bowl, combine the flour and eggs, along with the vanilla extract, sugar, salt, and lemon juice.
• While stirring, gradually add the milk.  Stir until the batter is smooth.  However, once the batter is combined, stop mixing.  The more you mix the tougher the dough will become.  The more a dough is mixed, the more glutten is formed.

The crepe batter is much thinner than pancake batter.

• Heat a crepe pan or non-stick pan to medium heat.  Brush the pan with a little bit of butter.
• Lift the pan a few inches off the heat.  Pour about 1/4 to 1/3 cup of the batter in the pan starting on one side and rotating the pan to spread the batter.  If there are any holes in the crepe, patch them up with a little bit more batter.

• Return the pan to the heat source and cook on the first side for about 2 minutes.  Once the crepe is about to move around in the pan when you shake the pan, you can use a spatula or some chopsticks to check underneath.  We are looking for some beautiful color under the crepe.

• At this point, you can flip the crepe over and cook for an additional minute.  Both sides should have some nice color on top.

• Once cooked, slide the crepe into a plate.  Repeat.

• Top and fill with the ingredients of your choice.  Bon Appetit.

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Lemon Crepes

These are not your food court style crepes that you see in malls.  These citrusy Lemon Crepes have a delicate texture, with lace-like edges. 

Course Dessert

Cuisine French

Keyword Crepes

Ingredients

For the Lemon Crepes

• 1 cup + 5 tablespoons flour sifted
• 3 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 1/8 teaspoon salt about a pinch
• 2 tablespoons melted butter plus more to grease the pan
• 2 tablespoons lemon juice freshly squeezed
• 2-1/4 cups milk

Additional suggested ingredients for the filling and topping

• Granulated sugar filling
• Powdered/Confectioners Sugar topping
• Jam any flavor such as lemon, orange, apricot, or raspberry
• Vanilla ice cream
• Whipped cream
• Lemon zest

Instructions

How to make lemon crepes

1. In a large bowl, combine the flour and eggs, along with the vanilla extract, sugar, salt, and lemon juice.
2. While stirring, gradually add the milk.  Stir until the batter is smooth.  However, once the batter is combined, stop mixing.  The more you mix the tougher the dough will become.
3. Heat a crepe pan or non-stick pan to medium heat.  Brush the pan with a little bit of butter.

4. Lift the pan a few inches off the heat.  Pour about 1/4 to 1/3 cup of the batter in the pan starting on one side and rotating the pan to spread the batter. If there are any holes in the crepes, patch them up with a little batter.

5. Return the pan to the heat source and cook on the first side for about 2 minutes.  Once the crepe is about to move around in the pan when you shake the pan, you can use a spatula or some chopsticks to check underneath.  We are looking for some beautiful color under the crepe.  At this point, you can flip the crepe over and cook for an additional minute. Both sides should have some nice color on top.

6. Once cooked, slide the crepe into a plate.  Repeat.
7. Top and fill with the ingredients of your choice.

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