This Lemony Crepes Recipe will easily become your New favorite
This Lemony Crepes Recipe will easily become your NEW favorite is a easy Kenyan recipe that serves 4. 250 calories per serving. Recipe by Chef D Wainaina on YouTube.
Prep: 25 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $4.76 total, $1.19 per serving
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
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
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
Rest the Batter
Cover the bowl with plastic wrap and let the batter rest for 15 minutes at room temperature.
Time: PT15M
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
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Eggs, Milk, Butter, Gluten
Ingredient Substitutions
- Instead of Eggs: Egg substitute (e.g., flax egg)
- Instead of All-Purpose Flour: Whole wheat flour, Gluten‑free flour blend
- Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquids)
- Instead of Milk: Almond milk, Soy milk
- Instead of Unsalted Butter: Margarine, Coconut oil (solid)
- Instead of Lemon Juice: Lime juice
- Instead of Lemon Zest: Orange zest
- Instead of Vanilla Extract: Almond extract (use half amount)
- Instead of Plain Yogurt: Skyr, Cottage cheese (blended)
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Fresh Strawberries: Raspberries, Blueberries
Equipment Needed
- Mixing Bowl
- Whisk
- Fine Mesh Sieve (optional)
- Non‑Stick Sauté Pan
- Spatula
- Pastry Brush (optional)
- Measuring Cups and Spoons
- Plate
Critical Steps — Do Not Skip
- Whisking the batter until smooth and free of butter lumps.
- Allowing the batter to rest for 15 minutes.
- Cooking the crepe on the correct pan temperature and flipping at the right moment.
Chef Tips from the Video
- Add a little extra lemon zest to the batter for an extra zing.
- Use a non‑stick pan and a light brush of butter for the best release.
- If you like a sweeter crepe, increase the sugar by 1‑2 teaspoons.
Troubleshooting
Batter is too thick and does not spread.
Thin the batter with a tablespoon of milk at a time until it flows like heavy cream.
Crepes tear when flipping.
Ensure the pan is properly heated and the batter is thin; use a flexible silicone spatula and flip quickly.
Crepes are rubbery.
Do not over‑mix the batter and keep the rest time; also avoid cooking on too high heat.
Storage
Refrigerator: Store cooked crepes in an airtight container for up to 2 days; reheat gently in a skillet.
Freezer: Layer crepes with parchment paper, place in a zip‑top bag, and freeze for up to 1 month. Thaw in the fridge and warm before serving.
Room temperature: Do not leave crepes at room temperature for more than 2 hours.
Make-Ahead Tips
- The batter can be prepared up to 24 hours ahead and kept refrigerated.
- Cooked crepes freeze well; make a large batch and store for later meals.
Frequently Asked Questions
What is the cultural significance and history of Lemon Crepes in Kenyan cuisine?
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.
What are the traditional regional variations of lemon‑flavored crepes in Kenyan cuisine?
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.
How is lemon crepe traditionally served in Kenya?
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.
On what occasions are lemon crepes traditionally enjoyed in Kenyan culture?
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.
What makes lemon crepes special or unique in Kenyan cuisine?
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.
What are the most common mistakes to avoid when making lemon crepes at home?
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.
Why does this lemon crepe recipe use a 15‑minute batter rest instead of cooking immediately?
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.
Can I make the lemon crepes ahead of time and how should I store them?
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.
What texture and appearance should I look for when the lemon crepes are done?
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.
How do I know when the lemon crepes are fully cooked?
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.
What does the YouTube channel Chef D Wainaina specialize in?
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.
How does the YouTube channel Chef D Wainaina’s approach to Kenyan cooking differ from other Kenyan cooking channels?
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.
Last updated: August 24, 2026
