Lemon Crêpes Recipe
Lemon Crêpes

Preparation time: 20 minutes
Resting time for the batter: 2 hours
Cooking time: Less than an hour

Difficulty: Easy
For 20 crêpes

For the crêpe batter
- 250 g (9 oz.) flour
- 120 g (4 oz.) butter
- 50 g (2 oz.) sugar
- 1 package of vanilla sugar
- 6 eggs
- 600 ml (2 1/2 cups) milk

For the lemon cream
- 2 unsprayed lemons
- 100 g (3 1/2 oz.) sugar
- 2 eggs
- 60 g (2 oz.) butter


  1. In a bowl, whisk together the eggs, sugar, vanilla sugar, flour and 200 ml (3/4 cup) milk to form a smooth batter. Add the remaining milk and melted butter.
  2. Cover with a towel and let rest for 2 hours at room temperature.
  3. Cook the crêpes for 1 minute on each side. Keep hot, covered with aluminum foil.

Lemon Curd

  1. Zest the lemons and chop the zest very finely. Squeeze the juice from the lemons.
  2. In a saucepan, combine the lemon juice and zest, sugar and eggs.
  3. Heat, whisking constantly until the mixture thickens.
  4. Off the heat, stir in the butter. Set the lemon curd aside until just before serving.
  5. Serve the crêpes plain with the lemon curd on the side.
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