Best French Lemon Crêpes
If you follow Viva La Food long enough, you’ve probably noticed that we are crazy about crêpes. We have several different recipes on our website, such as Beer Crepes and Caramelized Apple Crepes. We often cook them for brunch or even dinner, and always experimenting with different recipes and proportions. All things considered, we’re incredibly happy to share this French Lemon Crêpes recipe, which we can name the most foolproof we’ve created so far.
The secret is instead of using regular all-purpose flour; we used a mixture of flour and cornstarch mixed in equal amount. The trick is this way the batter becomes much smoother. As a result, the crêpes are thinner, and there is much slimmer chance to rip them when turning to the other side. Using our recipe, you’ll cook around 20-25 crêpes, depends on your pan size. Which is plenty, but they will disappear fast, or you can wrap them in plastic wrap and refrigerate for a couple of days.
You can eat this crepes with any sweet or savory filling you like. Apricot jam, chocolate paste, or whipped cream and berries will work great. We not supposed to have a favorite one, but our hearts go to a tangy lemon drizzle, which is super simple but makes this crêpes absolutely delicious and irresistible for kids and adults.
TIP: If you want to cook crêpes at home like a pro, we highly recommend to invest into a decent nonstick crêpe pan. The 10-inch pan will be just perfect. It will cost around $25-$30 and will serve you well. P.S. Crêpe spatula will be an excellent addition as well.
- milk - 2 cups
- large eggs - 5
- sugar - 1 1/2 tablespoon
- salt - 1/2 teaspoon
- all-purpose flour - 1/2 cup + 1 tablespoon
- cornstarch - 1/2 cup + 1 tablespoon
- vegetable oil - 2 tablespoons + more for greasing the skillet
- freshly squeezed lemon juice
- grated lemon zest
- granulated sugar
- powdered sugar - for serving (optional)
- In a big bowl whisk the milk, egg, sugar and salt.
- In another bowl combine flour and starch.
- Using a whisk, gradually add flour mix into the milk mixture. Whisk the batter until lumps dissolve.
- Pour in 2 tablespoons of vegetable oil into the batter; stir to combine.
- Meanwhile, zest & juice your lemons and set aside.
- Let the batter rest for 20-30 minutes.
- Dip a paper towel into the vegetable oil and wipe out the pan, just to lightly grease it.
- To cook the crêpes, heat a crêpe pan over medium heat. Wait until the pan is very hot!
- Pour enough batter into the pan and swirl to coat the surface evenly. Remember the crêpes are supposed to be thin.
- Cook each crêpe until slightly golden on both sides. Transfer to a platter.
- Continue doing the same with the rest of the batter.
- When you're ready yo serve the crêpes, fold a few into triangles and arrange them on a pan.
- Heat the pan over medium heat, then drizzle with lemon juice mixture, and sprinkle with sugar to taste.
- Using a spatula, turn the crêpes on another side, and cook for 20-30 seconds just to caramelize the sugar. Serve the crêpes right away!
- If you want more sweetness, dust them with powdered sugar.