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Easy Lemon Crepes With Lemon Syrup Recipe

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4.4 from 9 reviews

These easy lemon crepes with lemon syrup are delicate, thin pancakes infused with fresh lemon zest and served with a tangy lemon syrup. Perfect for a light breakfast or dessert, the crepes are tender and subtly sweet, complemented by a bright, zesty syrup that enhances the citrus flavor.

Ingredients

For the Lemon Crepe Batter

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • 1-2 tablespoon granulated sugar
  • 2 tablespoon unsalted butter, melted
  • ¼ teaspoon salt
  • 1-2 teaspoons finely grated lemon zest

For Serving

  • Powdered sugar or granulated sugar
  • Extra lemon zest

Optional Lemon Syrup

  • 2 tablespoon granulated sugar
  • 2-3 tablespoon lemon juice

Instructions

  1. Make the batter: In a blender or bowl, whisk together flour, eggs, milk, sugar, melted butter, salt, and lemon zest until smooth. If using a blender, blend for about 15-20 seconds. Let the batter rest at room temperature for 30-60 minutes; this resting helps the crepes stay tender and achieve a delicate texture.
  2. Prepare the pan: Heat a nonstick skillet or crepe pan over medium heat. Lightly butter the pan and wipe away any excess butter to avoid greasy crepes.
  3. Cook the crepes: Pour about ¼ cup of batter into the pan, tilting and swirling to spread it evenly into a thin, circular layer. Cook for 1-2 minutes until the edges start to lift and the underside is lightly golden. Flip the crepe and cook for an additional 30-60 seconds. Transfer the crepe to a plate and repeat with remaining batter, stacking the crepes as you go.
  4. Serve: While warm, dust the crepes with granulated or powdered sugar. If desired, drizzle with fresh lemon juice or prepared lemon syrup and add a pinch of extra lemon zest for more brightness and flavor.

Notes

  • Resting the batter is important for tender crepes; don’t skip this step if possible.
  • Use a nonstick skillet or specialized crepe pan for best results.
  • Adjust the amount of lemon zest and sugar in the batter to suit your taste preference.
  • Lemon syrup can be made ahead and refrigerated for up to a week.
  • To keep crepes warm, cover them with foil or place in a low oven while finishing the batch.

Find it online: https://recipefeastful.com/easy-lemon-crepes-with-lemon-syrup-recipe/