Lemon crepes, known locally as "MoGo" in Swahili, are a modern twist on the classic French crêpe, adopted by Kenyan home cooks for breakfast and tea time. They reflect Kenya’s love for citrus flavors and the influence of European culinary techniques introduced during the colonial era.

In coastal Kenya, cooks often add grated coconut and a splash of coconut milk to the batter, while in the highlands some add a hint of cardamom. The basic lemon version remains popular across the country for its bright taste.

They are typically served warm, folded or rolled, with a dollop of sweetened plain yogurt, fresh berries or sliced mango, and a drizzle of honey. Occasionally a sprinkle of toasted peanuts adds crunch.

Lemon crepes are a favorite for weekend brunches, family gatherings, and special celebrations such as birthdays or graduation parties, where they are presented as an easy yet elegant treat.

The combination of bright lemon flavor with the creamy tang of plain yogurt and the freshness of local berries creates a balance of sweet, tart, and creamy that is not common in traditional Kenyan dishes, making it a standout breakfast or dessert option.

Common errors include using a batter that is too thick, cooking on too high heat which burns the edges, and flipping too early or too late which causes tearing. Following the rest time and using a medium‑low heat solves these issues.

Resting allows the flour to fully hydrate and the gluten to relax, resulting in a tender, delicate crepe rather than a tough, rubbery one. It also gives the lemon zest time to infuse the batter.

Yes, you can prepare the batter a day ahead and keep it refrigerated. Cooked crepes can be stacked with parchment paper between each, placed in an airtight container, and stored in the refrigerator for up to 2 days or frozen for a month.

The edges should be lightly golden and slightly crisp, while the center remains soft and slightly translucent. The crepe should lift easily with a spatula and not stick to the pan.

When the bottom is golden brown and the top surface is no longer wet, the batter has set. A quick flip will show a lightly colored underside; cook another 30 seconds and remove from heat.

Chef D Wainaina’s YouTube channel focuses on easy‑to‑make Kenyan home‑cooking recipes, blending traditional flavors with modern techniques for everyday meals and special occasions.

Chef D Wainaina emphasizes quick, minimal‑ingredient dishes that can be prepared with common kitchen tools, often adding a creative twist—like lemon in a classic crepe—while many other channels focus on more elaborate, festive meals.