Low Sodium Crepes with Lemon Butter Sauce
Delight your taste buds with these irresistible Low Sodium Crepes with Lemon Butter Sauce, a lighter, heart-healthy twist on a classic favorite. Crafted with simple ingredients like all-purpose flour, low-fat milk, eggs, and a dash of salt substitute, these crepes offer the perfect balance of delicate flavor and silky texture. The star of the dish is the tangy-sweet lemon butter sauce, made with melted unsalted butter, fresh lemon juice, honey, and zest, creating a luscious drizzle for your warm, golden crepes. Ready in just 30 minutes, this easy recipe is ideal for weekend brunches or elegant desserts, with the bonus of being low in sodium without sacrificing taste. Whether enjoyed on their own or paired with fresh berries for a bright pop, these crepes are a must-try for anyone seeking a healthier indulgence.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 3 large Eggs
- 1.5 cups Low-fat milk
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Lemon zest
- 0.25 teaspoon Salt substitute
- 2 tablespoons Lemon juice
- 2 tablespoons Honey
- 4 tablespoons Unsalted butter
Instructions
In a blender, combine the all-purpose flour, eggs, low-fat milk, melted unsalted butter, lemon zest, and salt substitute.
Blend until smooth, scraping down the sides if necessary to ensure all ingredients are well combined. Let the batter rest for at least 10 minutes to allow air bubbles to dissipate.
Meanwhile, prepare the lemon butter sauce by melting 4 tablespoons of unsalted butter in a small saucepan over low heat.
Once melted, stir in the lemon juice and honey, whisking continuously until the mixture is smooth and the honey is fully incorporated. Remove from heat and set aside.
Heat a non-stick frying pan over medium heat. Lightly grease the pan with a small amount of unsalted butter or a non-stick cooking spray.
Pour about 1/4 cup of the crepe batter into the pan, tilting it in a circular motion to spread the batter evenly across the surface.
Cook the crepe for about 1-2 minutes or until the edges start to lift and the bottom is lightly browned. Flip and cook for an additional 30 seconds on the other side.
Transfer the cooked crepe to a plate and cover to keep warm. Repeat the process with the remaining batter.
Serve the crepes warm, drizzled with the prepared lemon butter sauce.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 407 mg | 18% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 52.5 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 577 mg | 44% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1338 mg | 28% | |
*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.
