In the Kitchen with Antonia Lofaso: Lemon Crepes
In the Kitchen with Antonia Lofaso: Lemon Crepes is a easy French recipe that serves 4. 260 calories per serving. Recipe by CNBC Ambition on YouTube.
Prep: 10 min | Cook: 14 min | Total: 29 min
Cost: $2.13 total, $0.53 per serving
Ingredients
- 3 Eggs (large, room temperature)
- 1 cup Whole Milk (240 ml, preferably whole milk)
- 2 tablespoons Granulated Sugar (fine granulated sugar)
- 1 pinch Salt (fine sea salt)
- 1 teaspoon Vanilla Extract (pure vanilla extract)
- 0.25 teaspoon Ground Cinnamon (freshly ground)
- 1 cup All-Purpose Flour (120 g, sifted)
- 4 tablespoons Unsalted Butter (for brown butter, cut into pieces)
- 2 tablespoons Powdered Sugar (sifted)
- 1 Lemon (zested and juiced)
Instructions
Blend the Crepe Batter
Crack 3 eggs into the blender, add 1 cup milk, 2 tbsp sugar, a pinch of salt, 1 tsp vanilla extract, 1/4 tsp ground cinnamon, and finally 1 cup sifted all‑purpose flour. Blend on low speed just until combined.
Time: PT3M
Rest the Batter (Optional)
Let the batter sit for 5 minutes to allow the flour to hydrate and bubbles to settle.
Time: PT5M
Heat the Crepe Pan
Place the nonstick crepe pan over medium‑low heat and lightly coat with nonstick cooking spray.
Time: PT2M
Cook the First Crepe
Pour about 1/4 cup batter into the center of the pan, immediately swirl to spread thinly. Cook until the edges lift and the bottom is lightly golden, about 1–2 minutes.
Time: PT2M
Fold and Set Aside
Using a spatula, gently fold the crepe onto a waiting plate. Repeat steps 4‑5 for the remaining batter (about 3 more crepes).
Time: PT12M
Make Brown Butter
In a small saucepan over medium heat, melt 4 tbsp unsalted butter. Continue cooking, swirling the pan, until the butter foams, turns golden, and releases a nutty aroma (about 2 minutes). Remove from heat.
Time: PT2M
Assemble and Garnish
Drizzle the warm brown butter over each crepe, sprinkle fresh lemon zest, and dust with powdered sugar. The sugar will melt slightly into the butter, creating a glossy sauce.
Time: PT2M
Serve
Serve the crepes immediately while warm, optionally with extra lemon wedges on the side.
Time: PT1M
Nutrition Facts
- Calories
- 260
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Eggs: egg replacer, flax egg
- Instead of Whole Milk: almond milk, oat milk
- Instead of Granulated Sugar: honey, maple syrup
- Instead of Salt: kosher salt
- Instead of Vanilla Extract: almond extract
- Instead of Ground Cinnamon: ground nutmeg
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Unsalted Butter: ghee
- Instead of Powdered Sugar: confectioners' sugar
- Instead of Lemon: lemon juice concentrate
Equipment Needed
- Blender
- Measuring Cup
- Nonstick Crepe Pan
- Nonstick Cooking Spray
- Spatula
- Small Saucepan
- Microplane Zester
- Plate
Critical Steps — Do Not Skip
- Blend batter gently without overmixing.
- Cook crepes on medium‑low heat to avoid burning.
- Brown butter until it turns golden and nutty, but do not let it burn.
- Drizzle butter while still warm to coat the crepes evenly.
Chef Tips from the Video
- For extra lemon flavor, add a teaspoon of lemon juice to the batter.
- Use a fine mesh sieve to sift the powdered sugar over the crepes for an even dusting.
- If you prefer a crispier edge, flip the crepe for just 10 seconds after the first side is set.
Troubleshooting
Crepes are too thick or rubbery.
Add a little more milk to thin the batter and blend briefly; ensure you are not over‑mixing.
Butter burns and turns bitter.
Watch the butter closely; as soon as it turns golden and smells nutty, remove from heat immediately.
Crepes stick to the pan.
Make sure the pan is properly greased with cooking spray and is at the right temperature (warm, not hot).
Storage
Refrigerator: Store cooked crepes in an airtight container for up to 2 days; reheat gently in a skillet.
Freezer: Freeze individual crepes wrapped in parchment and a freezer bag for up to 1 month; thaw and reheat before serving.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The batter can be prepared up to 30 minutes ahead and refrigerated; give it a quick stir before cooking.
- Brown butter can be made ahead and reheated gently over low heat.
Frequently Asked Questions
What is the cultural significance and history of lemon crepes in French cuisine?
Crepes originated in Brittany, France, as a simple thin pancake made from basic pantry staples. Adding lemon zest and butter reflects the French love for bright citrus flavors and nutty beurre noisette, often enjoyed as a light dessert or brunch treat.
What are traditional regional variations of crepes in French cuisine?
In Brittany, crepes are traditionally served with sweet fillings like caramelized sugar (crêpes dentelle) or savory buckwheat (galettes). Lemon‑zested crepes with brown butter are a modern twist that highlights seasonal citrus while keeping the classic technique.
How is lemon crepe traditionally served in France?
A classic French serving folds the crepe into quarters, drizzles it with melted butter, sprinkles powdered sugar, and adds a squeeze of fresh lemon juice or zest right before eating.
What occasions or celebrations are lemon crepes associated with in French culture?
Crepes are popular for Candlemas (La Chandeleur) on February 2nd, a day dedicated to eating crepes. Lemon‑flavored crepes are a fresh, spring‑time variation often enjoyed at brunches and family gatherings.
What makes lemon crepes with brown butter special in French cuisine?
The combination of bright lemon zest with nutty brown butter (beurre noisette) creates a balance of acidity and richness that elevates a simple crepe into a sophisticated dish, showcasing classic French flavor pairing techniques.
What authentic ingredients are essential for traditional French crepes versus acceptable substitutes?
Traditional French crepes use all‑purpose flour, eggs, milk, butter, and a pinch of salt. Substitutes like gluten‑free flour or plant‑based milks work, but they change the texture and authenticity of the classic batter.
What other French dishes pair well with lemon crepes with brown butter?
Serve them alongside a light fruit salad, a dollop of vanilla‑flavored Greek yogurt, or a glass of chilled Champagne or sparkling wine for an elegant brunch pairing.
What are the most common mistakes to avoid when making lemon crepes with brown butter?
Common errors include over‑mixing the batter, using too high heat which burns the crepes, and letting the butter brown too long until it turns dark and bitter. Follow the critical steps to prevent these issues.
Why does this lemon crepe recipe use a blender instead of whisking by hand?
The blender quickly incorporates the flour without lumps and creates a smooth batter in seconds, which is especially helpful for a quick, hassle‑free breakfast. Hand whisking works too but may require more effort to achieve the same consistency.
Can I make the lemon crepes ahead of time and how should I store them?
Yes, you can prepare the batter up to 30 minutes ahead and keep it refrigerated. Cooked crepes can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a dry skillet.
What does the YouTube channel CNBC Ambition specialize in?
The YouTube channel CNBC Ambition focuses on lifestyle and personal finance content, offering quick, practical tips for everyday living, including occasional cooking segments like this lemon crepe tutorial.
Last updated: August 24, 2026
