Lemon Crepes Recipe
These Lemon Crepes with Raspberry Sauce are easy to make, and they have the best sweet citrus combination. Serve these light and airy crepes for breakfast, brunch, or even dessert!
Servings: 14
Ingredients
For the Lemon Crepes
- 1½ cups all-purpose flour
- pinch of salt
- 2 cups whole milk
- 3 eggs
- 1 whole lemon zested and juiced
- 1 tablespoon pure vanilla extract
- cooking spray
For the Raspberry Sauce
- 16 ounces frozen or fresh raspberries thaw if frozen
- 1 teaspoon fresh lemon juice
- 1 cup powdered sugar
Instructions
For the Lemon Crepes
- 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.
For the Raspberry Sauce
- 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.
Nutrition
Serving: 1crepe with sauce | Calories: 136kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 29mg | Potassium: 124mg | Fiber: 2g | Sugar: 12g | Vitamin A: 118IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg
