These Lemon Crepes with Raspberry Sauce are easy to make, and they have the best sweet citrus combination. Eat these airy crepes for breakfast, brunch, or even dessert!
Looking for more crepe recipe inspiration? Try my 2 Ingredient Crepes or these Bananas Foster Crepes.
The Best Lemon Crepes
You know those mornings where you wake up and decide, ‘this is not a regular routine breakfast kind of day’? It could be just me, but I feel like there are days where oatmeal or cereal just won’t cut it. Sometimes I need the day to start with a delicious kickoff. So, if you feel that way too, I’ve got just the breakfast to suit our needs: Lemon Crepes with a side of Raspberry Sauce.
When I tell you these crepes are sweet, tangy flavor times 100, I’m not kidding – they are soo good! I’m talking ‘we’re eating dessert for breakfast good’, but that’s okay every once in a while. Treat yourself!
Crepes have become one of my favorite springtime/summertime breakfasts. They’re just so light and fluffy! They’re also as easy to make as pancakes are, and you can fill/cover them with whatever you want. In this case, we’ll infuse them with lemon juice, and cover them in a simple raspberry sauce – aka the best spring flavors. Tart lemon and tangy raspberry go together like peanut butter and jelly – they’re simply meant to be!
So, if you’re in need of a decadent, elegant weekend breakfast, or just looking for a pick-me-up at the beginning of the day, keep this lemon crepe recipe on hand!
What Are Crepes?
Crepes are technically pancakes, but they’re not like what you’re used to flipping on the griddle every Sunday morning. They’re like a thin, airy version of a pancake, which is typically on the thick and fluffy side.
Crepes are also free from the influence of baking powder or baking soda, so they don’t rise up like pancakes do.
Lastly, they can be savory or sweet – today we’ll do sweet, but you should definitely try filling them up with veggies and cheese sometime for the ultimate savory treat! AND, don’t skip my Crepes with Blueberry Sauce! RAVE REVIEWS! 🌟🌟🌟🌟🌟
What You’ll Need
Let’s talk about these yummy crepe ingredients! First we’ll go over the lemon crepe essentials and then we’ll cover what goes into the delicious raspberry sauce:
For the Crepes
- Flour: I like to use all-purpose flour for this recipe.
- Salt: It enhances flavors and balances out the sweetness!
- Milk: Whole milk is best, but you can use whatever milk you’ve got in your fridge. 1%, 2%, etc.
- Eggs: These are the binding agents for crepes. They’ll also add a little thickness.
- Lemon: You’ll need the fresh juice and zest of one lemon.
- Vanilla Extract: For a little extra sweetness!
- Cooking Spray: For greasing the skillet.
For the Raspberry Sauce
- Raspberries: I like to use a bag of frozen raspberries, thawed, but you can also use fresh raspberries instead!
- Lemon Juice: Tangy lemon juice pairs so well with the raspberry flavor.
- Powdered Sugar: Spoon your powdered sugar into the measuring cup so that you don’t pack in too much.
How to Make Lemon Crepes
Lemon crepes will take some time to put together, but I promise you, they are worth the wait! Also, they’re quite easy to whip together – most of the time is dedicated to waiting for the mixtures to settle and/or cool. Here’s an in-depth explanation of everything you’ll need to do:
- Mix the Dry & Wet Ingredients Separately: Whisk together flour and salt in a medium bowl. In a separate bowl, whisk together milk, eggs, lemon juice, lemon zest and vanilla.
- Add Milk: Gradually add milk mixture to flour mixture, whisking until smooth. Let stand 15 minutes.
- Prepare a Frying Pan: Lightly grease a large frying pan with cooking spray and set over medium heat. Add about 1/3 cup batter to the skillet and swirl to completely cover bottom of pan.
- Cook the Crepes: Cook until edges of crepe curl-up and underside of crepe is golden-brown. About 2 or 3 minutes. Flip the crepe and continue to cook for 1 more minute. Remove crepe from skillet and repeat with remaining batter.
How to Make Raspberry Sauce
While you’re waiting for the crepes to cool a little, you can make this quick and easy raspberry sauce! It’s a struggle not to just spoon it right from the saucepan and into your mouth:
- Mix All Ingredients Together: Combine raspberries, lemon juice and powdered sugar in a saucepan.
- Cook the Sauce: Cook until raspberries are broken down and reduced, about 10 minutes. Remove from heat and strain through sieve to eliminate seeds.
- Add to Crepes: Spread raspberry sauce over each crepe and serve.
Tips for Success
Making crepes is pretty straightforward, but having a few tips in the back of your mind is always helpful! Here’s how I get delicious lemon crepes every time I make them:
- Crepe-Cooking Tip: Coat the frying pan with cooking spray in between each crepe – this way each one will be slightly crispy on the outside, and none will stick to the pan!
- Make Sure the Pan Heats Completely: Crepes cooked on too low a heat will stick to the pan. Try to make sure the pan has heated completely before cooking your first crepe, then adjust the heat as needed.
- Be Sure to Smooth Out the Batter: You don’t want any lumps in the batter – smooth, thin crepes are the goal. This might require a good amount of whisking, but it’s good for the arms, right?
- Watch Your Crepes While Cooking: Crepes don’t cook too quickly, but that said, I wouldn’t walk away from the stove. Nobody likes a burnt pancake, and the same goes for crepes! Conversely, don’t flip them too early, as they will probably fall apart. Keep an eye out for those curled up edges, and that golden-brown underside.
Crepes are a pretty filling breakfast, so I don’t think any breakfast sides are necessary here! However, I do have some suggestions on how to serve them. For example, if you’re not a huge raspberry fan, swap out the raspberries for blueberries or strawberries! Maple syrup is also delicious on crepes.
Finally, and kids will love this, you could fill your crepes with Nutella. Add a sprinkle of powdered sugar on top, and breakfast is ready to be served! This is how my kids eat ’em.
How to Store and Reheat Leftovers
If you’ve got leftovers, save them for another time! I think lemon crepes are best enjoyed the day you make them, but there’s no reason to toss them if you don’t finish them all. Here’s the best way to do that:
- Crepes will keep in the refrigerator for 3-4 days. Store them in an airtight container.
- When you want to reheat them, you can heat up the frying pan again to get them a little crispy, or you can simply warm them through in the oven – it’s up to you!
Storing Raspberry Sauce
- Keep your raspberry sauce in an airtight container in the fridge, separate from the crepes.
- Reheat in a saucepan on low heat, and then spread it on the crepes once more!
Can I Freeze Crepes?
- Yes, you can freeze crepes! Once cooled, store your crepes between layers of wax paper in an airtight container.
- Freeze them for up to a month, and then thaw in the fridge overnight before eating again, or simply use the microwave.
Lemon Crepes with Raspberry Sauce
- 1½ cups all-purpose flour
- pinch of salt
- 2 cups whole milk
- 3 eggs
- fresh lemon juice and zest of 1 (one) lemon
- 1 tablespoon pure vanilla extract
- cooking spray
- 16 ounces frozen or fresh raspberries, thaw if frozen
- 1 teaspoon fresh lemon juice
- 1 cup powdered sugar
- Whisk together flour and salt in a medium bowl.
- In a separate bowl, whisk together milk, eggs, lemon juice, lemon zest and vanilla.
- Gradually add milk mixture to flour mixture, whisking until smooth. Let stand 15 minutes.
- Lightly grease a large frying pan with cooking spray and set over medium heat.
- Add 1/3 cup batter and swirl to completely cover bottom of pan.
- Cook until edges of crepe curl-up and underside of crepe is golden brown. About 2 or 3 minutes.
- Flip the crepe and continue to cook for 1 more minute.
- Remove crepe from skillet and repeat with remaining batter.
- Coat pan with cooking spray in between each crepe.
- Combine raspberries, lemon juice and powdered sugar in a saucepan.
- Cook until raspberries are broken down and reduced, about 10 minutes.
- Remove from heat and strain through sieve to eliminate seeds.
- Spread about a tablespoon of the warm raspberry sauce over each crepe and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Breakfast Ideas
Looking for more easy breakfast recipes to make? Here are some of my favorites:
29 comments on “Easy Lemon Crepes with Raspberry Sauce”
Missing sugar (added 2 Tbsp) Otherwise, they tasted like soured milk (which, even buttermilk pancakes have a little bit of sugar in the dough to balance the sourness). Honestly, they tasted like something was accidentally missing in the ingredients list.
Recipe was awful as is… The crepes tasted like sour milk (which, usually adding lemon juice to milk is designed for this in some recipes) and were inedible, even with the sauce. Adding 2 Tbsp of powdered sugar to the mixture seemed like the missing ingredient to balance the sourness added by the lemon.
Who needs biegnets anyways? These crepes look amazing- lemon with berries is one of my very favorite combinations. I featured your recipe in a recent recipe round-up on my blog, thank you!
Thanks so much for that!! 🙂
Love that you incorporated the lemon in the batter! Must be a great crepe!
You use regular frying pan right? Your crepe has the perfect thickness (more like thinness) and I love how your crepe looks. I was looking forward to getting the recipe here. Thank you for sharing. Going to try this coming weeks!
Yes, Nami, just a regular frying pan. Mine is a T-Fal 12-inch pan.
I have never made or eaten crêpes before. Yours look fantastic – I will have to give them a try. As for forgetting, it happens to me all the time. I think I will one day forget my own name 😉
I love the simplicity and beauty of this dessert, Katerina. Your photographs are gorgeous!
Perfect combination! Lemon and raspberries go so well together.
No beignets, bummer! Just kidding! Your crepes look sooooo much better:-) Now I need a crepe pan, LOL! Hugs, Terra
Your title had me at “lemon.” Love this! While I’m totally a beignet junkie, I’ll never make them at home, so this recipe is actually perfect. I will make these at home!
I love crepes and these look wonderful. 🙂
OH, YUM! Lemon and raspberry together make me swoon! What a swell idea to incorporate into crepes. I must put them on my “brain list” for next Fat Tuesday! But, I shant wait until then to try ’em. xo
Kate, these crepes are absolutely fabulous, and your photos are beautiful! Perfect flavor combination…a must try!
Glad you went with the crepes rather than the beignets. With V-Day coming up, these are healthy and actually, I think I would enjoy them more than beignets even though I do love a beignet with a cup of cafe de latte. Beautiful crepes and raspberry sauce!!! Laissez les bons temps rouler my friend!
Crepes are my weakness! I love the lemon/raspberry flavor combo.
Who needs beignets when we can have these lemon crepes? They’re gorgeous–I’m especially in love with the second image.
I get what you mean about lists. I have tons but half the time, when I go to the grocery store, I forget mine at home. 🙁
Perfect crepes! Light, thin, fluffy. Wow, you’re good. Since I’m fat everyday, I guess I don’t have to worry about Fat Tuesday, eh? 🙂
Glorious crepes! I love the lemon and raspberry, so pretty!
You make crepes look so EASY! I am so scared and intimidated to make them.
Let’s ditch everything and make a quick run down to New Orleans! We can munch on these crepes on the way and discuss the revival of NKOTB. 😀
Your crepes look delicious! When I was little my dad used to make them around and we would enjoy them rolled up with sugar and lemon juice or a raspberry sauce.
*edit* my comment should have read “around the holidays…” Lack of coffee makes me slow(er).
Oh my! These look so good Kate. I will be making these for breakfast tomorrow that’s for sure. Mmmm…….Nutella hey……sounds good but raspberry with lemon…….yeah, my kinda thing! 🙂
Thank you Nancy!! 🙂
Well Kate….I did make these crepes first thing this morning and they were simply delicious. My 4yr old daughter had two and I……well, let’s just say I had a little more than that. I love the hint of citrus from the lemon coming through the raspberry. A perfect combination.
To top it off, we ate it outside in the backyard on the patio, on yet another gorgeous warm Aussie morning.
Oh!………..and yes I did manage to leave just a few for my husband.
I’m so glad you got to enjoy these crepes, Nancy! Did the hubs love ’em?!
These crepes look marvelous. You take such great photos–composition and lighting both rock!
I’m chicken to try crepes until I get a better pan for them, because I am positive everything I own will result in stuck crepes and cursing.
I’ll make pancakes or waffles, instead.