Crepes with Lemon Butter Sauce
Delight your taste buds with these elegant Crepes with Lemon Butter Sauce—an irresistible combination of light, lacy crepes and a tangy-sweet citrus glaze. Perfectly golden crepes are made with a simple batter of flour, eggs, milk, and a touch of sugar, delivering just the right balance of tenderness and structure. The real star, however, is the luscious lemon butter sauce, featuring fresh lemon juice, zest, and powdered sugar melted into creamy, velvety perfection. With just 15 minutes of prep time, these crepes are an ideal choice for an indulgent breakfast, brunch, or dessert. Served warm and garnished with a sprinkle of powdered sugar or an extra zest of lemon, this recipe is a zesty twist on a classic French favorite that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups milk
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 0.25 teaspoon salt
- 0.25 cup lemon juice
- 1 teaspoon lemon zest
- 4 tablespoons unsalted butter
- 0.25 cup powdered sugar
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
In a separate bowl, beat the eggs and then add the milk, whisking until well combined.
Pour the wet ingredients into the dry ingredients and mix to form a smooth batter.
Stir in the melted butter until fully incorporated.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.
Pour about 1/4 cup of the batter into the pan, tilting it to spread the batter evenly over the surface.
Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is golden.
Flip the crepe with a spatula and cook for an additional 30 seconds to 1 minute.
Transfer the cooked crepe to a warm plate and cover with a kitchen towel. Repeat with the remaining batter.
For the sauce, melt 4 tablespoons of butter in a small saucepan over low heat.
Add lemon juice and zest to the melted butter and whisk until combined and heated through.
Remove from heat and whisk in powdered sugar until smooth, ensuring there are no lumps.
To serve, fold or roll the crepes and drizzle the lemon butter sauce over them.
Garnish with extra lemon zest or powdered sugar, if desired, and serve immediately.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 62.1 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 585 mg | 45% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
