Crepes With Lemon And Sugar

Posted on February 16, 2015 in Breakfast Recipes


Lemon sugar crepes are as simple and easy to make as you can get. They’re not difficult to make – just your basic crepes – and you can fill them however you like.  I have to have mine as I always did as a child, sprinkled with granulated sugar and squeezed with lemon juice. There is something very special about a soft crepe, crunchy granulated sugar drizzled with sour lemon juice .


30 grams unsalted butter melted (plus more for frying)

150 grams plain flour 

325 ml milk 

large egg

The best thing to have to make proper crêpes is a copper crêpe pan, but they are rather expensive and you probably would only use it once or twice a year so a normal frying pan will do the job just as well.

Melt the butter in the frying pan and then turn off the heat and let it cool a little.


Put the flour into a bowl, whisk the egg and milk in a jug and then combine together wishing gently to get rid of any lumps.





Just before making the crêpes, add the melted butter.


Heat a frying pan and ladle 2–3 tablespoons of batter into the pan then quickly swirl so that the batter forms a thin pancake covering the base of the pan.


This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side.


Put onto a plate and drizzle some lemon juice and a sprinkle of sugar or onto some baking paper while you continue with the rest of the batter.




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1 Comment

  • Reply Ioanna Drymoni February 16, 2015 at 9:11 pm

    Yummyy – I can’t wait to make pancakes tomorrow <3 xx

    Ioanna |

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