Main content

Lemon and Sugar crepes

The tartness from the lemon juice combined with the crunch of the sugar is perfect for these delicious thin crepes.


  • 1 cup plain flour

  • 1 ¼ cups milk

  • 1 whole egg

  • 1 egg yolk

  • 2 tbs butter, melted

  • Pinch of salt

  • ½ tsp vanilla extract (optional)

  • 1 lemon

  • White sugar


  • 1.

    Sift the flour and mix well with the milk, eggs, butter and salt. The batter should be smooth and silky. Rest the batter for about 20 minutes.

  • 2.

    Lightly grease a small non-stick or crepe pan over medium heat. Pour a ladleful of the batter onto the pan and cook the pancakes until they set. Careful not to brown the crepes. Flip over a few seconds and remove from pan. Repeat with remaining batter.

  • 3.

    Squeeze the lemon juice over the crepes and sprinkle with sugar. Fold each crepe into quarters and serve.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings