This Lemony Crepes Recipe will easily become your NEW favorite

Ingredients

• 3 Eggs (large, room temperature)
• 1 cup All-Purpose Flour (sifted)
• 2 tablespoons Granulated Sugar
• 1 cup Milk (whole or 2% works best)
• 3 tablespoons Unsalted Butter (melted; reserve a little extra for the pan)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Lemon Zest (fine zest of one lemon)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1 pinch Salt
• 1 cup Plain Yogurt (Greek‑style works well)
• 2 tablespoons Honey
• 1 cup Fresh Strawberries (hulled and sliced)

Instructions

1. Combine Wet Ingredients

   Break the 3 eggs into a mixing bowl, add 1 cup milk, 2 tbsp sugar, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp vanilla extract, and 3 tbsp melted butter. Whisk until fully incorporated.

   Time: PT5M

2. Add Dry Ingredients

   Sift 1 cup all‑purpose flour over the wet mixture, add a pinch of salt, and gently whisk until the batter is smooth and free of lumps.

   Time: PT5M

3. Rest the Batter

   Cover the bowl with plastic wrap and let the batter rest for 15 minutes at room temperature.

   Time: PT15M

4. Pre‑heat the Pan

   Place a non‑stick sauté pan over medium‑low heat. Lightly brush the surface with a little of the reserved melted butter.

   Time: PT2M

   Temperature: Medium‑low heat

5. Cook the First Crepe

   Pour about 1/4 cup of batter into the center of the pan, immediately swirling to spread it thinly and evenly. Cook until the edges turn light brown and the surface is set, about 45 seconds.

   Time: PT1M

6. Flip the Crepe

   Using a spatula, gently lift the edge and flip the crepe. Cook the other side for another 30 seconds until lightly golden.

   Time: PT1M

7. Repeat Until Batter Is Gone

   Transfer the cooked crepe to a plate, brush the pan with a little more butter if needed, and repeat steps 5‑6 for the remaining batter, adjusting heat if the pan gets too hot.

   Time: PT15M

8. Prepare Yogurt Topping

   In a small bowl, mix 1 cup plain yogurt with 2 tbsp honey, a drizzle of lemon juice, and a pinch of lemon zest. Stir until smooth.

   Time: PT3M

9. Assemble and Serve

   Place a crepe on a plate, spread a spoonful of the honey‑lemon yogurt in the center, top with sliced strawberries, fold or roll the crepe, and drizzle any remaining yogurt on top. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g