Lemon Zest Crepe/ English Pancake
LEMON ZEST CREPE/ ENGLISH PANCAKE is a easy French recipe that serves 4. 120 calories per serving. Recipe by LIGS KITCHEN on YouTube.
Prep: 7 min | Cook: 5 min | Total: 22 min
Cost: $1.45 total, $0.36 per serving
Ingredients
- 1 cup All-Purpose Flour (sifted)
- 1.5 cups Milk (whole milk, room temperature)
- 2 large Eggs (room temperature, lightly whisked)
- 2 tablespoons Granulated Sugar
- 1 tablespoon Lemon Zest (finely grated from a fresh lemon)
- 2 tablespoons Unsalted Butter (melted and cooled slightly)
Instructions
Whisk the Eggs
Crack the eggs into a mixing bowl and whisk until the yolks and whites are fully combined and slightly frothy.
Time: PT1M
Combine Eggs with Milk
Gradually pour the milk into the whisked eggs, stirring continuously to avoid curdling.
Time: PT1M
Mix Dry Ingredients
In a separate bowl, combine the sifted flour and granulated sugar. Stir until evenly distributed.
Time: PT2M
Add Lemon Zest
Stir the freshly grated lemon zest into the dry flour‑sugar mixture.
Time: PT0.5M
Incorporate Melted Butter
Pour the melted butter into the dry mixture and whisk until just combined.
Time: PT0.5M
Create the Batter
Slowly add the milk‑egg liquid to the dry mixture, stirring continuously. Continue until the batter is smooth, glossy, and the consistency of thin heavy cream.
Time: PT2M
Heat the Pan
Place the non‑stick skillet over medium heat and let it warm for about a minute. Lightly brush with a tiny amount of butter or oil.
Time: PT1M
Temperature: Medium heat (≈350°F / 175°C)
Cook the Crepes
Pour approximately 1/4 cup of batter into the center of the pan, swirling quickly to spread it thinly and evenly. Cook for 30‑45 seconds until the edges lift and the underside is lightly golden, then flip and cook the other side for another 20‑30 seconds.
Time: PT4M
Temperature: Medium heat (≈350°F / 175°C)
Serve or Store
Stack the cooked crepes on a plate, covering loosely with foil to keep warm. Serve immediately with desired toppings or let them cool before storing.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 5 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Milk, Wheat, Butter
Ingredient Substitutions
- Instead of All-Purpose Flour: Gluten‑free flour blend, Whole‑wheat flour
- Instead of Milk: Almond milk, Soy milk
- Instead of Eggs: Egg substitute (e.g., flax egg), Silken tofu (for vegan version)
- Instead of Granulated Sugar: Honey, Maple syrup
- Instead of Lemon Zest: Lemon extract (1/4 tsp), Orange zest
- Instead of Unsalted Butter: Vegetable oil, Coconut oil
Equipment Needed
- Mixing Bowl
- Whisk
- Grater
- Measuring Cups
- Non‑Stick Skillet
- Spatula
- Ladle or 1/4‑cup measuring cup
Critical Steps — Do Not Skip
- Whisk eggs until fully combined
- Gradually combine wet and dry ingredients to avoid lumps
- Achieve a light, glossy batter consistency
- Cook each crepe just until lightly golden on both sides
Chef Tips from the Video
- Use freshly grated lemon zest for maximum aroma; avoid pre‑zested dried lemon flavor.
- Let the batter rest for a few minutes; this allows the gluten to relax and yields tender crepes.
- For extra fluff, whisk a pinch of baking powder into the flour (optional).
Troubleshooting
Batter is too thick and does not spread.
Add a tablespoon of milk at a time, whisking until the batter reaches a thin, pourable consistency.
Batter is too thin and tears easily.
Sift in a little extra flour (1‑2 teaspoons) and whisk until smooth.
Crepes stick to the pan.
Make sure the skillet is properly heated and lightly greased; a non‑stick surface is essential.
Storage
Refrigerator: Place cooled crepes in an airtight container for up to 2 days.
Freezer: Stack crepes with parchment paper between layers, seal in a freezer bag, and freeze for up to 1 month.
Room temperature: Do not store at room temperature for more than 2 hours; they may become soggy.
Make-Ahead Tips
- The batter can rest for 30 minutes at room temperature to improve texture.
- Cooked crepes freeze well; reheat in a skillet or microwave before serving.
Frequently Asked Questions
What is the cultural significance and history of lemon zest crepes in French cuisine?
Crepes originated in Brittany, a region of north‑west France, where they have been a staple since the Middle Ages. Adding lemon zest is a modern twist that highlights the French love for bright citrus flavors, especially in spring and summer desserts.
What are the traditional regional variations of crepes in French cuisine?
In Brittany, savory buckwheat galettes are popular, while sweet crêpes suzette, flambéed with orange liqueur, are a classic dessert. Lemon‑zested crepes are a contemporary sweet variation often served with fresh berries or a dusting of powdered sugar.
How are lemon zest crepes traditionally served in France?
They are typically folded or rolled and topped with fruit preserves, fresh berries, whipped cream, or simply a squeeze of lemon juice and a sprinkle of sugar. In cafés, they may be served with a side of café au lait.
What occasions or celebrations are crepes associated with in French culture?
Crepes are a staple for Candlemas (La Chandeleur) on February 2nd, a day traditionally celebrated by making and sharing crepes. They are also enjoyed year‑round for breakfast, brunch, or as a light dessert.
What other French dishes pair well with lemon zest crepes?
Pair them with a fresh fruit salad, a dollop of vanilla‑flavored Greek yogurt, or a glass of chilled sparkling wine such as Crémant for a balanced meal.
What makes lemon zest crepes special compared to regular sweet crepes?
The addition of fresh lemon zest adds a bright, aromatic citrus note that cuts through the richness of butter and sugar, giving the crepes a light, refreshing flavor profile that feels both classic and contemporary.
What are the most common mistakes to avoid when making lemon zest crepes?
Common errors include over‑mixing the batter (which creates gluten and makes crepes tough), using a pan that is not hot enough (causing sticking), and cooking the crepes too long, which dries them out.
Why does this lemon zest crepe recipe use melted butter instead of oil?
Melted butter adds richness and a subtle buttery flavor that complements the lemon zest, while still allowing the batter to stay thin. Oil would work but would lack the characteristic French buttery taste.
Can I make lemon zest crepes ahead of time and how should I store them?
Yes, you can prepare the batter up to 30 minutes in advance and keep it at room temperature. Cooked crepes can be stacked with parchment paper and stored in the refrigerator for 2 days or frozen for up to a month; reheat gently before serving.
What does the YouTube channel LIGS KITCHEN specialize in?
The YouTube channel LIGS KITCHEN focuses on quick, home‑cooked recipes that highlight simple techniques and everyday ingredients, often adding a fresh twist to classic dishes.
How does the YouTube channel LIGS KITCHEN's approach to French cooking differ from other French cooking channels?
LIGS KITCHEN emphasizes minimal equipment, short prep times, and clear step‑by‑step narration, making classic French dishes like crepes accessible to beginners, whereas many other channels focus on elaborate techniques or professional‑level presentations.
Last updated: August 24, 2026
