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
Prep Time 20 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr30 minutesmins
Ingredients
For the Lemon Crepes
1½cupsall-purpose flour
pinch of salt
2cupswhole milk
3eggs
1wholelemon,zested and juiced
1tablespoonpure vanilla extract
cooking spray
For the Raspberry Sauce
16ouncesfrozen or fresh raspberries, thaw if frozen
1teaspoonfresh lemon juice
1cuppowdered 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.
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.
Course: Breakfast
Cuisine: French
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