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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 238kj
  • Fat Total 10g
  • Saturated Fat 5g
  • Protein 7g
  • Carbohydrate 29g
  • Sugar 5g
  • Sodium 117mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam

Metric Converter

Tell us what you think in the comments below


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