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

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)

Preparation

  • Melt the butter and let cool slightly.
  • Zest and juice the lemons; set aside.
  • Measure sugar for the filling and powdered sugar for topping.
  • In a bowl or blender, combine flour, eggs, milk, melted butter, granulated sugar, vanilla, and salt.
  • Whisk or blend until completely smooth, then let batter rest 20–30 minutes to relax the gluten.

Cooking

  • Heat a nonstick skillet over medium heat and lightly grease with butter.
  • Pour about ¼ cup batter into the pan, tilting and swirling to create a thin, even layer.
  • Cook 1–2 minutes until edges lift and the bottom is lightly golden.
  • Flip and cook the second side about 30 seconds.
  • Transfer to a plate and repeat with remaining batter, stacking finished crêpes.

Serving

  • Place one crêpe on a plate.
  • Sprinkle with about 1 teaspoon sugar, drizzle with fresh lemon juice, and add a little zest.
  • Fold into halves or quarters.
  • Dust with powdered sugar and serve immediately.