Lemon Sugar Crepes
Delicate French crêpes filled with fresh lemon juice and sugar, then folded and dusted with powdered sugar for a simple yet elegant treat.
These classic French crêpes are a simple yet elegant treat, made with a delicate batter that cooks into thin, golden pancakes. Each crêpe is sprinkled with sugar, drizzled with fresh lemon juice, and accented with a touch of zest for a bright, refreshing flavor. Folded into soft layers and finished with a dusting of powdered sugar, they’re perfect for breakfast, brunch, or a light dessert that feels both timeless and indulgent.
Servings
2
Prep Time
10 minutes + resting
Cook Time
20-25 minutes
Total Time
50-60 minutes
Ingredients
For the Crepes
1 cup all-purpose flour
2 large eggs
1 ½ cups milk
2 tablespoons unsalted butter, melted (plus extra for cooking)
1 tablespoon granulated sugar
½ teaspoon vanilla extract
Pinch of salt
For the Filling
¼ cup granulated sugar (adjust to taste)
1-2 lemons (zest and juice)
Optional Topping
Powdered sugar (for dusting)
Instructions
Make the Batter
In a mixing bowl (or blender), whisk together 1 cup all-purpose flour, 2 large eggs, 1 1/2 cups milk, 2 tablespoons melted unsalted butter, 1 tablespoon granulated sugar, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. Let the batter rest for 20–30 minutes to relax the gluten.
Cook the Crêpes
Heat a nonstick skillet over medium heat and lightly grease with a little extra butter. Pour about 1/4 cup batter into the skillet, tilting the pan so the batter spreads into a thin, even layer. Cook for 1–2 minutes until the edges lift and the bottom is golden. Flip carefully and cook the other side for about 30 seconds. Transfer to a warm plate and repeat with the remaining batter, stacking the crêpes.
Assemble
Place one crêpe on a plate. Sprinkle with about 1 teaspoon of the 1/4 cup granulated sugar, drizzle with fresh juice from 1–2 lemons, and add a little lemon zest if desired. Fold the crêpe into halves or quarters. Repeat with remaining crêpes.
Serve
Dust the folded crêpes with powdered sugar and serve immediately.
In a mixing bowl (or blender), whisk together 1 cup all-purpose flour, 2 large eggs, 1 1/2 cups milk, 2 tablespoons melted unsalted butter, 1 tablespoon granulated sugar, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. Let the batter rest for 20–30 minutes to relax the gluten.
Heat a nonstick skillet over medium heat and lightly grease with a little extra butter. Pour about 1/4 cup batter into the skillet, tilting the pan so the batter spreads into a thin, even layer. Cook for 1–2 minutes until the edges lift and the bottom is golden.
Flip carefully and cook the other side for about 30 seconds. Transfer to a warm plate and repeat with the remaining batter, stacking the crêpes.
Place one crêpe on a plate. Sprinkle with about 1 teaspoon of the 1/4 cup granulated sugar, drizzle with fresh juice from 1–2 lemons, and add a little lemon zest if desired. Fold the crêpe into halves or quarters. Repeat with remaining crêpes. Dust the folded crêpes with powdered sugar and serve immediately.
