I Make Lemon Sugar Infused Crepes and How I Met A Legendary Chef
I Make Lemon Sugar Infused Crepes and How I Met A Legendary Chef! is a easy French recipe that serves 3. 150 calories per serving. Recipe by Dining with Derek on YouTube.
Prep: 12 min | Cook: 13 min | Total: 35 min
Cost: $1.51 total, $0.50 per serving
Ingredients
- 1/3 cup All-Purpose Flour (sifted)
- 1 piece Large Egg (room temperature)
- 1 pinch Salt (fine sea salt)
- 1 pinch Granulated Sugar (large pinch for batter)
- 1/2 cup Milk (whole milk recommended)
- 1 tablespoon Unsalted Butter (melted)
- 1 piece Lemon (zested and juiced)
- 1/2 cup Granulated Sugar (for lemon syrup)
- 1 tablespoon Water (just a drizzle to help syrup)
- 1 tablespoon Granulated Sugar (for dusting finished crepes)
Instructions
Combine Dry Ingredients
Add 1/3 cup flour, 1 large egg, a pinch of salt, and a large pinch of sugar into a mixing bowl and whisk until fully combined.
Time: PT5M
Thin the Batter with Milk
Gradually pour 1/2 cup milk into the bowl in small portions, whisking continuously until the batter becomes thin and smooth, resembling water.
Time: PT5M
Incorporate Melted Butter
Melt 1 tablespoon butter in the small pan over low heat, then quickly stir it into the batter.
Time: PT2M
Temperature: low
Cook the First Crepe
Heat the small non‑stick pan over low‑medium heat, add 2 tablespoons of batter, and swirl to coat the surface. Cook until the top sets, then flip with a spatula and cook briefly on the other side.
Time: PT2M
Temperature: low-medium
Cook Remaining Crepes
Repeat the previous step until you have three crepes, keeping the batter thin and the pan at the same temperature.
Time: PT4M
Temperature: low-medium
Zest the Lemon
Using a microplane, grate the outer yellow zest of the lemon, avoiding the white pith.
Time: PT1M
Make Lemon‑Sugar Syrup
In a small saucepan, combine 1/2 cup sugar, the juice of the lemon, and a drizzle of water. Simmer over low heat, stirring occasionally, until the mixture thickens into a glossy syrup.
Time: PT7M
Temperature: low
Finish and Plate Crepes
Brush each crepe with the warm lemon‑sugar syrup using a silicone brush, sprinkle lightly with a tablespoon of sugar, fold into a triangle, add a dot of syrup on top, and garnish with fresh lemon zest.
Time: PT3M
Nutrition Facts
- Calories
- 150
- Protein
- 4 g
- Carbohydrates
- 20 g
- Fat
- 5 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake flour, Whole wheat flour (will affect texture)
- Instead of Large Egg: Egg substitute, Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Salt: Kosher salt
- Instead of Granulated Sugar: Caster sugar
- Instead of Milk: Almond milk, Soy milk
- Instead of Unsalted Butter: Margarine
- Instead of Lemon: Lime
- Instead of Granulated Sugar: Brown sugar
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Small Non-Stick Pan
- Spatula
- Silicone Brush
- Microplane Grater
- Small Saucepan
- Fork (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Achieving a very thin batter consistency.
- Cooking the crepes on low‑medium heat to avoid browning.
- Reducing the lemon‑sugar mixture to a thick syrup without burning.
Chef Tips from the Video
- Use a non‑stick pan and a light coating of butter for the best release.
- Swirl the pan immediately after adding batter to create an even thin layer.
- For extra lemon aroma, zest a second lemon over the finished crepes.
Troubleshooting
Batter is too thick and does not spread.
Add a tablespoon of milk at a time, whisking until the batter reaches a runny consistency.
Syrup stays watery and never thickens.
Simmer longer over low heat, stirring frequently; if needed, add a teaspoon of extra sugar.
Storage
Refrigerator: Store crepes in an airtight container for up to 2 days; reheat gently in a pan.
Freezer: Wrap each crepe in plastic wrap and freeze for up to 1 month; thaw in the refrigerator before reheating.
Room temperature: Best served fresh; can sit at room temperature for up to 1 hour.
Make-Ahead Tips
- The batter can rest for 15‑20 minutes in the refrigerator before cooking.
- Lemon‑sugar syrup can be made up to 2 hours ahead and kept warm on low.
Frequently Asked Questions
What is the cultural significance and history of crepes in French cuisine?
Crepes originated in Brittany, a region of north‑west France, where they have been a staple since the Middle Ages. Historically they were a simple, inexpensive way to use up flour, eggs, and milk, and today they appear in both sweet and savory forms across French households.
What are the traditional regional variations of crepes in French cuisine?
In Brittany, buckwheat "galettes" are made savory with fillings like ham and cheese, while sweet crepes are made with wheat flour and served with sugar, jam, or Nutella. In the south, crepes are often thinner and paired with citrus or fruit syrups, similar to the lemon‑sugar version in this recipe.
How is a classic French crepe traditionally served in France?
A classic sweet crepe is folded or rolled and drizzled with melted butter, sugar, and sometimes a squeeze of fresh lemon juice. It may also be topped with fruit preserves, whipped cream, or a dusting of powdered sugar.
What occasions or celebrations are crepes associated with in French culture?
Crepes are popular for Candlemas (La Chandeleur) on February 2nd, a day traditionally celebrated by making and sharing crepes. They are also served at family brunches, picnics, and as a light dessert after dinner.
How does this lemon‑sugar crepe fit into the broader French dessert tradition?
The recipe keeps the classic French technique of a thin, delicate batter while adding a bright lemon‑sugar syrup, echoing the French love for balancing sweet and citrus flavors in desserts like tarte au citron.
What are the authentic traditional ingredients for French crepes versus acceptable substitutes?
Traditional French crepes use all‑purpose flour, eggs, milk, a pinch of salt, and melted butter. Acceptable substitutes include using whole‑wheat flour for a nuttier flavor, plant‑based milks for dairy‑free versions, or margarine instead of butter, though texture may vary.
What other French dishes pair well with lemon‑sugar crepes?
Lemon‑sugar crepes pair nicely with a light fruit compote, a dollop of vanilla‑flavored Greek yogurt, or a glass of sparkling apple cider. For a savory contrast, serve them alongside a cheese plate or a small salad with vinaigrette.
What are the most common mistakes to avoid when making crepes at home?
Common mistakes include a batter that is too thick, cooking the pan on too high heat which browns the crepe, and not spreading the batter evenly. These lead to dense, uneven crepes rather than the desired delicate texture.
How do I know when the lemon‑sugar syrup is ready?
The syrup is ready when it thickens enough to coat the back of a spoon and forms a glossy ribbon as the spoon is lifted. It should also have a slightly reduced volume and a bright lemon aroma.
Can I make the lemon‑sugar crepes ahead of time and how should I store them?
Yes, you can prepare the batter up to 2 hours ahead and keep it refrigerated. Cooked crepes can be stored in an airtight container in the refrigerator for up to two days and reheated gently in a pan. The lemon‑sugar syrup can be made ahead and kept warm on low heat or refrigerated and reheated.
What does the YouTube channel Dining with Derek specialize in?
The YouTube channel Dining with Derek focuses on approachable home‑cooking tutorials, often featuring classic dishes with personal twists, clear step‑by‑step instructions, and storytelling about food culture.
How does the YouTube channel Dining with Derek's approach to French cooking differ from other French cooking channels?
Dining with Derek blends traditional French techniques with casual, home‑kitchen adaptations, emphasizing simplicity and personal flair rather than strict culinary precision, which sets it apart from more formal French cooking channels.
Last updated: August 24, 2026
