Name: Classic Crêpes with Lemon and Sugar
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 crêpes
Cuisine: French cuisine
Ingredients: 1 cup wheat flour (all-purpose); 1.5 cup milk (whole or 2%); 2 pcs eggs (large); 2 tbsp granulated sugar; 0.25 tsp salt; 2 tbsp melted butter; 1 pcs lemon; granulated sugar (for dusting)

Thin, golden crêpes are dusted generously with white sugar and bright yellow lemon zest, served neatly folded on a white plate with a soft, natural light.

Prep: 10 min • Cook: 20 min. A quintessential French dessert featuring delicate, thin crêpes dusted with granulated sugar and brightened with a squeeze of fresh lemon juice. Simple, elegant, and timeless, these crêpes are perfect for breakfast, brunch, or a light dessert, showcasing the very best of classic French cooking with minimal effort and maximum flavor.

Preparation time: 10 min
Cooking time: 20 min
Total time: 30 min
Servings: 8

Instructions

Prepare the Crêpe Batter

1In a large bowl, whisk together the flour, 2 tablespoons of sugar, and salt.
2In a separate bowl, whisk the milk and eggs together.
3Gradually add the wet ingredients to the dry ingredients, whisking continuously until smooth. Stir in the melted butter.
4Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 15 minutes (or up to 1 hour). This allows the flour to fully hydrate and results in more tender crêpes.

Cook the Crêpes

1Heat a 8-inch non-stick crêpe pan or skillet over medium heat. Lightly butter the pan.
2Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly over the entire surface.
3Cook for 1-2 minutes, or until the edges are lightly golden and the crêpe can be easily lifted with a spatula.
4Flip the crêpe and cook for another 30 seconds to 1 minute, until lightly browned. Transfer the cooked crêpe to a plate and repeat with the remaining batter, stacking the crêpes as you go.

Serve

1Fold each warm crêpe in half, then in half again to form a triangle.
2Dust generously with granulated sugar and squeeze fresh lemon juice over the top.
3Serve immediately and enjoy the classic French flavors!

Instructions

Prepare the Crêpe Batter

1In a large bowl, whisk together the flour, 2 tablespoons of sugar, and salt.
2In a separate bowl, whisk the milk and eggs together.
3Gradually add the wet ingredients to the dry ingredients, whisking continuously until smooth. Stir in the melted butter.
4Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 15 minutes (or up to 1 hour). This allows the flour to fully hydrate and results in more tender crêpes.

Cook the Crêpes

1Heat a 8-inch non-stick crêpe pan or skillet over medium heat. Lightly butter the pan.
2Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly over the entire surface.
3Cook for 1-2 minutes, or until the edges are lightly golden and the crêpe can be easily lifted with a spatula.
4Flip the crêpe and cook for another 30 seconds to 1 minute, until lightly browned. Transfer the cooked crêpe to a plate and repeat with the remaining batter, stacking the crêpes as you go.

Serve

1Fold each warm crêpe in half, then in half again to form a triangle.
2Dust generously with granulated sugar and squeeze fresh lemon juice over the top.
3Serve immediately and enjoy the classic French flavors!

Nutrition Information

Calories: 160 kcal
Protein: 5 g
Fat: 6 g
Carbs: 22 g

Nutrient	Per serving
Calories	160 kcal
Protein	5 g
Fat	6 g
Carbs	22 g

Tips

Don't skip resting the batter; it's crucial for perfectly tender crêpes.
Keep the pan lightly buttered between crêpes to prevent sticking.
For extra zest, finely grate some lemon peel over the finished crêpes.