Lemon-Sugar Crepes
Lemon-Sugar Crepes offer a bright, tangy flavor with a touch of sweetness, perfect for brunch or dessert, delighting those who enjoy fresh citrus and delicate textures.
Ingredients
Instructions
- Grate 1/2 teaspoon lemon peel and squeeze 3/4 cup lemon juice from 3 lemons. Cover and refrigerate.
- In a blender, at medium speed, mix eggs, milk, flour, salt, lemon peel, and 2 tablespoons melted butter until smooth.
- Transfer the batter to a medium bowl, cover, and refrigerate for at least 1 hour or overnight.
- Whisk the batter before using.
- Pour batter into a hot, lightly buttered skillet and cook until golden on both sides.
- Serve the crepes with a sprinkle of sugar and candied lemon peel if desired.
Tips & Substitutions
For best results, let the crepe batter rest for at least an hour to develop flavor and texture. If you don’t have whole milk, you can substitute with 2% milk or a non-dairy alternative. To enhance the lemon flavor, consider adding a splash of lemon extract. Always keep your skillet well-buttered to prevent sticking and ensure even cooking.
Serving Suggestions
These lemon-sugar crepes are delightful on their own but can be served with fresh berries or a dollop of whipped cream for added sweetness. A sprinkle of powdered sugar and a drizzle of honey can elevate the presentation. For a complete meal, consider pairing them with a refreshing Low-Fat Hungarian Green Bean Salad.
Storage & Reheating
Store any leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated skillet over low heat for a minute on each side, or microwave them briefly with a damp paper towel to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Sugar Crepes contains roughly 939 calories, with 9g protein, 113g carbohydrates, and 53g fat. It is an excellent source of iron (49% of the Daily Value), potassium (25% of the Daily Value), and calcium (24% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 782mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the crepes in advance?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Cook the crepes just before serving for the best texture. Alternatively, you can cook the crepes in advance and reheat them as needed.
What can I use instead of sugar?
If you're looking for a sugar substitute, consider using honey or maple syrup for a natural sweetener. You can also use a sugar substitute like stevia or erythritol, but adjust the quantity according to the product's sweetness level.
How do I ensure my crepes are thin and evenly cooked?
To achieve thin crepes, use a ladle to pour a small amount of batter into the skillet, swirling it quickly to cover the bottom. Cook on medium heat until the edges lift slightly and the center is set. Adjust the heat as needed to avoid burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).