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Lemon Crepes

These delicious crepes are perfectly light and airy, flavored with fresh lemon juice, and served with a sweet and tangy homemade raspberry sauce. Serve them for breakfast, brunch, or dessert!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 14
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Lemon Crepes
  • 1.5 cups all-purpose flour
  • 1 pinch salt
  • 2 cups whole milk
  • 3 large eggs
  • 1 whole lemon zested and juiced
  • 1 tablespoon pure vanilla extract
  • 1 as needed cooking spray
For the Raspberry Sauce
  • 16 ounces raspberries frozen or fresh (thaw if frozen)
  • 1 teaspoon fresh lemon juice
  • 1 cup powdered sugar

Method
 

For the Lemon Crepes
  1. Whisk together flour and salt in a medium bowl.
  2. In a separate bowl, whisk together milk, eggs, lemon juice, lemon zest and vanilla.
  3. Gradually add milk mixture to flour mixture, whisking until smooth. Let stand 15 minutes.
  4. Lightly grease a large frying pan with cooking spray and set over medium heat.
  5. Add 0.33 cup batter and swirl to completely cover bottom of pan.
  6. Cook until edges of crepe curl-up and underside of crepe is golden brown, about 2 or 3 minutes.
  7. Flip the crepe and continue to cook for 1 more minute.
  8. Remove crepe from skillet and repeat with remaining batter.
  9. Coat pan with cooking spray in between each crepe.
For the Raspberry Sauce
  1. Combine raspberries, lemon juice and powdered sugar in a saucepan.
  2. Cook until raspberries are broken down and reduced, about 10 minutes.
  3. Remove from heat and strain through sieve to eliminate seeds.
  4. Spread about a tablespoon of the warm raspberry sauce over each crepe and serve.

Notes

These lemon crepes are perfect for any time of day. You can adjust the amount of lemon juice in the batter for a milder or more intense citrus flavor. For a different topping, try fresh berries and whipped cream.