These Lemon Sugar Crepes are so simple, yet delicious. Once you try these, they will probably become your favorite way to eat crepes. They are so easy to make and are perfect for breakfast or as dessert crepes!
Growing up, we would have crepes at least once a month. My mom is British and she always told us that crepes were British pancakes. It wasn’t until I was a teenager that I realized they were French, but by then, the damage was done: these are permanently British pancakes to me.
Most of the time, we would eat these with just a sprinkle of sugar and a squeeze of lemon juice. The combination of sweet and tart made these absolutely amazing and to this day, lemon juice and sugar are my favorite crepe toppings.
These lemon sugar crepes are sure to become a favorite, especially when paired with our favorite crepe recipe. These homemade crepes have such a beautifully light flavor and they taste absolutely amazing. Eating lemon sugar crepes always reminds me of Saturday mornings as a kid and is the perfect way to start the day.
How to make the perfect crepe
I’ve had so many people tell me that they are scared to make crepes from scratch. Honestly, once you get the hang of making crepes, they aren’t much harder than your basic pancake.
The key I’ve found to making really great crepes is to make sure you have a nice, smooth pan. It’s much easier to flip crepes without cracking them when you have a pan that doesn’t have any scratches or imperfections. I keep one pan just for crepes so I know that it will be ready to go when I need it.
My favorite pan to make crepes in is this one from Le Creuset. It makes it so much easier to create perfect crepes every single time.
Read Also: Apple Filled Pancakes
Lemon Sugar Crepe Ingredients
- 2 cups milk
- 4 eggs
- 4 Tbsp. butter, melted
- 1 Tbsp. sugar
- 1 tsp. vanilla
- 1/2 tsp salt
- 1 1/2 cup flour
- 1 lemon, sliced
- Extra granulated sugar
Read Also: Orange Juice Pancakes
Lemon Sugar Crepe Preparation
To make the crepes, combine everything except the lemon slices and extra sugar in a blender. Blend until combined.
Heat a pan to med-high heat and coat it in non-stick cooking spray.
Pour about 1/4 cup of crepe mix in the pan then tilt the pan to swirl the mixture around evenly.
Let cook for about 2 minutes on each side.
Sprinkle the cooked crepe with about 1 tsp of sugar then squeeze a lemon slice on top.
Roll and enjoy.
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