How to make Lemon Crepes or Crepe au Citron + (Lactose Free)

Ingredients

• 25 g Vegetable Spread (Lactose‑free, melt slightly before adding)
• 140 g Plain Flour (All‑purpose flour, sifted)
• 5 g Table Salt (Fine sea salt, pinch)
• 2 Eggs (Large, room temperature)
• 200 ml Lactose Free Milk (Can use any lactose‑free dairy milk or plant‑based milk)
• 1 Lemon (Fresh juice and zest; juice strained through sieve to remove seeds)
• 25 g Granulated Sugar (For sprinkling on each crepe before finishing)
• 30 g Mrs. Bridges Lemon and Lime Marmalade (Optional, seed‑free if possible; adds extra lemony sweetness)

Instructions

1. Gather and Measure Ingredients

   Set the kitchen scale to zero, weigh 25 g vegetable spread into a bowl, then zero the scale again and weigh 140 g plain flour, 5 g salt, 2 eggs, 200 ml lactose‑free milk, and juice of one lemon (strained through a sieve).

   Time: PT10M

2. Melt the Vegetable Spread

   Microwave the 25 g spread in 10‑second bursts, stirring until just softened.

   Time: PT1M

3. Sift Flour and Salt, Create a Well

   Place the sieve over the mixing bowl, sift the flour and salt together, then use a spoon to make a well in the centre.

   Time: PT2M

4. Add Eggs

   Break the two eggs into a separate bowl, whisk lightly, then pour into the flour well and stir to combine.

   Time: PT2M

5. Incorporate Half the Milk and Lemon Juice

   Pour half of the milk (100 ml) and half of the lemon juice over the sieve into the bowl, whisk until smooth.

   Time: PT2M

6. Add Remaining Milk

   Stir in the remaining 100 ml milk until the batter is uniform.

   Time: PT1M

7. Stir in Melted Spread

   Fold the softened vegetable spread into the batter, whisking until no lumps remain.

   Time: PT2M

8. Rest the Batter

   Cover the bowl with cling film and let the batter rest for 30 minutes at room temperature.

   Time: PT30M

9. Heat the Pan

   Place a nonstick frying pan over medium heat. Test the heat by hovering your hand a few inches above the surface; you should feel gentle warmth.

   Time: PT3M

10. Cook the First Crepe

    Lightly spray the pan with oil, pour a ladleful of batter, and swirl the pan so the batter coats the surface in a thin, even layer. Cook until the edges lift and the surface feels dry to the touch, then flip and cook the other side briefly.

    Time: PT4M

11. Finish the Crepe

    Immediately sprinkle a generous pinch of sugar over the hot crepe, drizzle a little fresh lemon juice, and grate a fine amount of lemon zest using a microplane. If desired, add a dollop of lemon‑lime marmalade and fold the crepe into a loose envelope.

    Time: PT5M

12. Repeat for Remaining Crepes

    Repeat steps 10‑11 until the batter is used up, adjusting heat as needed to keep a light golden colour.

    Time: PT8M

Nutrition Facts

Calories

400

Protein

10 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Vegetable Spread: Dairy butter, Coconut oil
• Instead of Plain Flour: Gluten‑free flour blend
• Instead of Table Salt: Kosher salt
• Instead of Eggs: Flax egg (not recommended for same texture)
• Instead of Lactose Free Milk: Almond milk, Oat milk
• Instead of Lemon: Bottle lemon juice (zest will be missing)
• Instead of Granulated Sugar: Powdered sugar
• Instead of Mrs. Bridges Lemon and Lime Marmalade: Any lemon marmalade, Homemade lemon curd

Equipment Needed

• Kitchen Scale
• Microwave
• Fine Mesh Sieve
• Mixing Bowl
• Whisk
• Nonstick Frying Pan
• Oil Spray (optional)
• Flexible Rubber Spatula
• Microplane or Fine Grater
• Cork Mat or Trivet (optional)

Critical Steps — Do Not Skip

• Mixing the batter until smooth
• Resting the batter for 30 minutes
• Heating the pan to the correct temperature
• Flipping the crepe at the right moment when the surface feels dry

Chef Tips from the Video

• Sift the flour to prevent lumps and give a lighter texture.
• Use room‑temperature eggs for a smoother batter.
• A microplane yields the finest lemon zest, releasing maximum aroma.
• Cover cooked crepes with foil to keep them warm and moist while you finish the batch.

Troubleshooting

Storage

Refrigerator: Store stacked crepes with parchment paper between layers in an airtight container for up to 2 days.

Freezer: Wrap tightly in plastic wrap and place in a freezer bag; freeze for up to 1 month. Reheat directly in a skillet or microwave.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The batter can be prepared up to 24 hours ahead and kept refrigerated; give it a quick whisk before cooking.
• Crepes can be frozen after cooking; reheat gently in a skillet to restore softness.

Frequently Asked Questions