Low Fat Crepes with Lemon Butter Sauce
Delicate, golden, and irresistibly zesty, these Low Fat Crepes with Lemon Butter Sauce are a guilt-free indulgence perfect for breakfast, brunch, or dessert. Made with wholesome ingredients like all-purpose flour, low-fat milk, and egg whites, these light and airy crepes are a healthier twist on the classic French favorite. The crowning glory is the luscious lemon butter sauce, made with fresh lemon juice and zest, offering the perfect balance of tangy and buttery flavors. Quick to prepare in just 35 minutes, this recipe is ideal for satisfying your sweet tooth without the extra calories. Serve your crepes drizzled with sauce and a sprinkle of powdered sugar for a delightful treat that’s both elegant and easy to make. Perfect for those seeking a low-fat dessert, lemon recipes, or healthy twists on classic crepes!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Low-fat milk
- 2 large Egg whites
- 0.5 cup Water
- 1 tablespoon Sugar
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Powdered sugar
Instructions
In a large mixing bowl, whisk together the all-purpose flour, low-fat milk, egg whites, water, sugar, and salt until a smooth batter forms. Let the batter rest for 10 minutes.
While the batter is resting, prepare the lemon butter sauce. In a small saucepan over medium heat, melt 1 tablespoon of unsalted butter.
Add the lemon juice and lemon zest to the melted butter and whisk until fully combined. Remove from heat and set aside.
To cook the crepes, heat a non-stick pan over medium heat and lightly coat with some of the remaining butter.
Pour about 1/4 cup of the batter into the pan and swirl it around to cover the bottom in a thin, even layer.
Cook the crepe for about 2 minutes, or until the edges start to lift and the underside is lightly browned.
Carefully flip the crepe using a spatula and cook for another 1 minute on the other side.
Transfer the crepe to a plate and repeat with the remaining batter, adding a little butter to the pan as needed.
To serve, drizzle each crepe with the lemon butter sauce and sprinkle a touch of powdered sugar on top.
Roll up the crepes or fold them into triangles and enjoy immediately.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 27.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 341 mg | 26% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 280 mg | 6% | |
*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.
