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Lemon Sugar Dessert Crepes

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Lemon Sugar Dessert Crepes are thin, buttery crepes filled with fragrant lemon zest and sugar. Light, citrusy, and just sweet enough, they’re an elegant yet easy dessert or brunch treat.

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 1/2 cup water
  • 2 tbsp melted butter
  • 1/4 tsp salt
  • 1 tsp vanilla extract (optional)
  • 1/3 cup granulated sugar
  • 1 tbsp lemon zest (from 1–2 lemons)
  • 2 tbsp softened butter (optional, for brushing)

Instructions

  1. In a small bowl, make the lemon sugar by rubbing lemon zest into the sugar until fragrant and well combined. Set aside.
  2. In a large bowl, whisk together flour, eggs, milk, water, melted butter, salt, and vanilla extract (if using) until smooth. Let the batter rest for at least 20 minutes.
  3. Heat a non-stick skillet over medium heat and lightly grease it.
  4. Pour about 1/4 cup of batter into the pan and swirl to coat the bottom evenly. Cook for 1–2 minutes, until the edges lift slightly, then flip and cook the other side for about 30 seconds.
  5. Transfer crepe to a plate and cover to keep warm. Repeat with the remaining batter.
  6. To serve, brush each crepe with softened butter (if using), sprinkle with lemon sugar, then fold into quarters or roll up. Dust with extra sugar or zest if desired.

Notes

  • Add whipped cream or coconut cream for extra indulgence.
  • Drizzle with honey or lemon glaze for added sweetness.
  • Use orange zest instead of lemon for a different citrus twist.
  • Spread with lemon curd for a tangier version.
  • Store leftover crepes stacked with parchment paper and refrigerate for up to 3 days.

Nutrition

Find it online: https://cookedbymaya.com/lemon-sugar-dessert-crepes/