Sugar-Free Crepes with Lemon Butter Sauce
Indulge guilt-free with these exquisite Sugar-Free Crepes with Lemon Butter Sauce—a perfect balance of light and buttery flavors accented by bright, citrusy notes. This recipe transforms classic crepes into a healthier treat by substituting sugar with stevia or monk fruit sweetener, making it suitable for low-sugar or diabetic-friendly diets. Each tender crepe is cooked to golden perfection, while the velvety lemon butter sauce, made with freshly squeezed lemon juice and zest, adds a luscious, tangy finish. Ready in just 40 minutes, these crepes are ideal for brunch, dessert, or a sophisticated snack. Serve warm and irresistibly fragrant for a restaurant-quality experience at home! Keywords: sugar-free crepes, lemon butter sauce, healthy crepe recipe, diabetic-friendly dessert, easy brunch ideas.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Whole milk
- 2 Large eggs
- 3 tablespoons Unsalted butter
- 1 tablespoon Stevia or monk fruit sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Lemon juice
- 1 teaspoon Lemon zest
- 0.5 cup Unsalted butter (for sauce)
Instructions
In a large mixing bowl, whisk together the flour, milk, eggs, melted butter (3 tablespoons), stevia or monk fruit sweetener, vanilla extract, and salt until smooth and well combined.
Let the batter rest for at least 15 minutes. This allows the flour to fully absorb the liquid, resulting in more tender crepes.
While the batter is resting, prepare the lemon butter sauce. In a small saucepan, melt 0.5 cup of unsalted butter over low heat. Once melted, add the lemon juice and lemon zest. Stir to combine and keep warm on very low heat.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a small amount of butter.
Pour about 1/4 cup of batter into the center of the pan, and immediately tilt and rotate the pan to spread the batter evenly into a thin circle.
Cook for 1-2 minutes, or until the edges start to lift and the underside is lightly golden brown. Flip the crepe and cook for an additional 30 seconds on the other side.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes on top of each other.
Serve the crepes warm, drizzled with the lemon butter sauce. Optionally, you can sprinkle additional lemon zest on top for extra flavor.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 17.0 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 491 mg | 38% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 836 mg | 18% | |
*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.
