Lemon Crepes


    These crapes have fresh lemon in the batter giving them a delicate lemon flavour. Serve the crepes folded into quarters or roll them and sprinkle with icing sugar.

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    Serves: 8 

    • 2 cups (250g) plain flour, sifted
    • 3 eggs
    • 2 cups (500ml) milk
    • 40g caster sugar
    • 1 teaspoon salt
    • 25g butter, melted
    • 1 tablespoon lemon juice
    • 2 tablespoons lemon liqueur
    • 10g icing sugar

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Add the flour to a bowl and make a well in the centre and add eggs. Stir with a wooden spoon until smooth. Gradually add milk, sugar, salt, melted butter, lemon juice and lemon liqueur. Mix well. Set aside for 1 hour.
    2. Grease a frypan or griddle and heat over medium heat. When hot pour a ladle of batter to coat the frypan. Cook the crepe for 2 minutes then flip over and cook for 30 seconds.
    3. Repeat until you no longer have any batter left. Serve.
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