How To Make Lemon Crepes

Ingredients

• 2 Egg (large, room temperature)
• 1 cup Milk (whole or 2% milk)
• 2 tablespoons Caster Sugar (fine granulated sugar; powdered sugar works as well)
• 1 cup All-Purpose Flour (sifted)
• 1 teaspoon Vanilla Essence (pure vanilla extract preferred)
• 1 teaspoon Lemon Zest (zested from a fresh lemon)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 pinch Salt
• 1 tablespoon Unsalted Butter (for greasing the pan; optional if using non‑stick spray)

Instructions

1. Gather Ingredients

   Measure out all ingredients and have them within arm’s reach.

   Time: PT2M

2. Combine Wet Ingredients

   Crack the eggs into the mixing bowl, add the milk, caster sugar, vanilla essence, lemon zest, and whisk until fully blended.

   Time: PT2M

3. Add Dry Ingredients

   Sift the flour over the wet mixture, add a pinch of salt, and gently fold it in.

   Time: PT2M

4. Incorporate Lemon Juice

   Pour the fresh lemon juice into the batter and whisk just until combined.

   Time: PT1M

5. Rest the Batter (Optional)

   Let the batter sit for 5 minutes to allow the flour to hydrate.

   Time: PT5M

6. Heat the Skillet

   Place the non‑stick skillet over medium‑high heat and melt a thin layer of butter.

   Time: PT2M

7. Cook the Crepes

   Pour about 1/4 cup of batter into the center of the pan, swirl to spread thinly, cook 30‑45 seconds until edges lift, flip and cook another 20‑30 seconds.

   Time: PT8M

8. Serve

   Stack the finished crepes on a plate, drizzle with honey or dust with powdered sugar, and enjoy warm.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

15 g

Fat

4 g

Fiber

1 g