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Lemon Crepes ohsweetbasil.com
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: 500+ Best Dessert Recipes
Servings: 6
Author: Sweet Basil

Ingredients

Crepes

  • 6 Tablespoon Unsalted Butter cut into small pieces, plus about 1 tablespoon, melted, for pan (I used margarine)
  • 3/4 Cup All-Purpose Flour plus 2 tablespoons
  • 1/4 Cup Sugar
  • 1/4 teaspoon Salt
  • 3 Large Eggs
  • 1 1/4 Cup Milk (not skim) (I used coconut milk)
  • 1/4 teaspoon Pure Vanilla Extract

recipe by me

  • 1/4 Cup Water
  • 1 Cup Sugar
  • 1 Lemon Zest
  • 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.
    6 Tablespoon Unsalted Butter
  • In a bowl, combine flour, sugar and salt.
    3/4 Cup All-Purpose Flour, 1/4 Cup Sugar, 1/4 teaspoon Salt
  • Whisk to combine and set aside.
  • In another bowl, combine eggs, milk, and vanilla. Whisk to combine.
    1 1/4 Cup Milk, 3 Large Eggs, 1/4 teaspoon Pure Vanilla Extract
  • 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.
    1/4 Cup Water, 1 Cup Sugar
  • 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.
    1 Lemon Zest, 3 Tablespoons Lemon Juice, 2 Tablespoons Coconut Milk
  • Serve over crepes.

Notes

To reheat: Arrange Crepes in a baking dish (overlapped is fine) covered with foil and warm in a 250 degree oven for 10 to 15 minutes.