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Three folded lemon and sugar crepes on a white plate, garnished with lemon wedges and served on a grey stone background with a bowl of sugar nearby.

Lemon and Sugar Crepes with Lemon Wedges

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: French
Calories: 250
Ingredients Method

Ingredients
  

For the Crepe Batter:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/4 cups milk
  • 2 tablespoons melted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract optional
For the Topping:
  • 4 tablespoons granulated sugar
  • 2 lemons cut into wedges
  • Extra melted butter or oil for cooking

Method
 

  1. Make the Batter: In a bowl, whisk flour, eggs, milk, melted butter, salt, and vanilla until smooth. Let it rest for 15–20 minutes.
  2. Heat the Pan: Warm a non-stick pan over medium heat. Lightly grease it with butter or oil.
  3. Cook the Crepes: Pour a small ladle of batter into the pan. Swirl to coat evenly. Cook 1–2 minutes, flip, then cook another 30 seconds. Repeat for all crepes.
  4. Add the Topping: Sprinkle sugar over each warm crepe. Squeeze lemon juice on top.
  5. Serve: Fold or roll the crepes. Serve with extra lemon wedges on the side.