Lemon Crepes
So, the 16th is my birthday. I’m turning 27. Not that old, I guess. But to be honest with ya, I’m just not feelin’ it. I vote for staying 26 for one more year.
Our little one is in love with crepes. I mean, the kid would much rather have crepes than pancakes. I am all for it. I too prefer crepes so I fully support her whenever I ask what she wants for breakfast and she says, “creeeeeeeeeeeepes, please crepes!!”
This is probably our new favorite crepe recipe, Lemon Crepes. They are light and wonderful. PLUS they easily adapt to non dairy which is really hard to find a recipe that will sub out butter without sacrificing the flavor.
Are Crepes The Same As Pancakes?
Pancakes and crepes are two different things.
The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not.
Pancakes are fluffier and thicker, and crepes are flat and thin.
Can Crepes Be Reheated?
Crepes can be reheated in the microwave.
Place a stack of crepes, separated with wax paper or paper towels in the microwave.
Microwave on high for about 15 seconds.
Do You Fill Crepes or Put Syrup On Them?
Crepes can be eaten in a variety of ways.
They can be eaten plain, like a pancake.
They can be filled with fruit or a savory filling.
They can be topped with whipped cream or syrup, or not topped at all.
Lemon Crepes
Lemon Crepes
Ingredients
Crepes
- 6 tablespoon unsalted butter cut into small pieces, plus about 1 tablespoon, melted, for pan (I used margarine)
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 1/4 cup milk (not skim) (I used coconut milk)
- 1/4 teaspoon pure vanilla extract
- 3 large eggs
recipe by me
- 1 Cup Sugar
- 1/4 Cup Water
- Zest of one lemon
- 3 tablespoons Lemon Juice
- 2 tablespoons Coconut milk or regular whole milk
Instructions
Crepes
- Bring 2 tablespoons of water to boil in a low lipped saucepan.
- Add in the butter and whisk until the butter is completely melted.
- In a bowl, combine flour, sugar and salt.
- Whisk to combine and set aside.
- In another bowl, combine eggs, milk, and vanilla. Whisk to combine.
- Add the flour mixture into the egg mixture and add the water butter and whisk until just smooth.
- Heat a skillet over medium heat.
- Spray with non stick spray or melt a little butter.
- Add a scant 1/3 cup of the batter, picking up the pan to swirl in a clockwise motion to coat the entire bottom.
- Let cook until just starting to brown and then using a rubber spatula carefully flip the crepe.
- Cook on the other side until just starting to turn golden.
- Serve with fruit and syrup.
Lemon Syrup
- Heat the water and sugar in a saucepan over medium heat.
- Stir occasionally until the sugar is dissolved.
- Turn down to simmer.
- Let the mixture simmer for 2 more minutes (it should be slightly thickening).
- Remove from heat and whisk in the lemon zest and juice and the milk.
- Serve over crepes.
And then there’s the lemon syrup. YUM. Oh little, lemony, syrupy delight! I could (and so what if I did?) lick the whisk. Gosh it’s wonderful. It’s heaven. ‘S Wonderful, ‘s marvelous! (name that movie)