Easy Crêpes (infused with lemon) + Video
Thin, buttery, crisp-edged…simple yet delicious, these easy crêpes are the perfect pancakes to serve on Shrove Tuesday, or perhaps a weekend breakfast treat? You’ll never think French-style pancakes are difficult again!
We all love a French-style crêpe in our household. Especially myself.. I always lean to them more than the American pancake. I think it’s partly what I’m used to as my parents would always make the typical crepe pancake for Shrove Tuesday. The crispy edges and the butteriness… delicious.
They are also so versatile. Serve them up for breakfast with a some yoghurt and berries; fill them with cheese for lunch and go decadent with tons of Nutella and strawberries at dessert time!
I do go a step further with this recipe and infuse the milk with lemon zest to give it that extra zing! Try it – you won’t go back!
So if you also fancy something a bit different to a thicker pancake, try your hand at these simple crepes. You won’t regret it!
What are Crêpes?
Crêpe pancakes are really thin with crisp edges, perfect for filling with a multitude of things (sweet and savoury). No leavener is used to they don’t rise like their American cousin. The batter is mostly always made up of flour, milk, eggs. Of course recipes vary but this French crepe recipe is one of the most basic.
Crêpe pancake ingredients
Only FIVE ingredients needed to make this basic pancake! See recipe card below for exact measurements.
- Whole milk
- Lemon (zest and juice)
- Plain flour
- Butter for greasing pan and buttered dish
- Raspberries to serve (optional)
- Icing sugar to serve (optional)
How to make Crêpe pancakes
Apart from infusing the milk, this recipe really is the most basic. They are so simple to make, you’ll be making them in your sleep!
Step 1 – Infusing the milk: Heat the milk and lemon zest in a pan until boiling. Set aside and leave to cool for 15 minutes. If you’re in a rush, you can skip this step or not worry about leaving the milk to cool. You’ll just need to whisk straight after pouring onto the eggs, to avoid them scrambling. I’ve tried it and it works.
Step 2 – Making the batter: Measure the flour, eggs and lemon juice into a bowl. Pour over the milk and whisk until no longer lumpy. You can refrigerate now if using later or go straight to step 3.
Step 3 – Melt a tsp of butter in your pancake pan. Once melted, pour a thin layer of batter into the pan so it covers the whole pan. Leave to cook until you notice it crisping at the sides. You can then carefully slide your spatula under the pancake and fold it over to the other side.
Step 4 – Leave the pancake to cook until brown on both sides (flip if needed). Cut in half using your spatula and place in the warm, buttered dish. Put the dish back into the oven or on a warming plate and continue with the next pancake.
Step 5 – Serve with a dusting of icing sugar and raspberries (optional!)
- Crepe pan or medium frying pan
- Jug for infusing milk
- Medium mixing bowl
- Oval dish suitable for the oven
- Sieve for icing sugar
What Crepe pan should I use?
A crepe pan is not necessary but makes cooking the pancakes a lot easier. I only recently invested in one and I’m so glad I did! For this recipe, I used the Zinel Die Cast Aluminium Non-Stick Crepe Pan (suitable for induction).
It’s lovely and smooth and makes it so easy to fold them over – something I always struggled with. I’d always have to get my Husband to help! Now I can do it all on my own, haha.
Crêpe filling ideas
There are so many scrumptious ways to enjoy a crepe pancake. Here are just a few to inspire!
- Nutella and strawberries
- Chocolate sauce and chopped hazelnuts
- Whipped cream and any type of berry
- Sugar and lemon juice (a classic!)
- Lotus biscoff spread
- Caramel sauce and chopped banana
- Peanut butter and chopped banana
- Yoghurt, honey and chopped nuts
Frequently Asked Questions!
Can I use semi-skimmed milk?
Yes of course, semi-skimmed milk will not affect the recipe at all!
Could I use an orange or lime instead of lemon?
Technically you can but the flavour will be completely different. I do think they will turn out delicious all the same though! Go for it!
Can I make a vegan version of lemon milk crepes?
I haven’t tried it myself but technically you can if you swap the cow’s milk for a plant-based alternative like oat milk. You would then need to use a vegetable oil instead of eggs to combine. It may take a bit of trial and error to get the consistency right. You could always try a vegan recipe like The Conscious Plant Kitchen’s vegan crepes.
Are lemon milk crepes gluten-free?
They are not gluten-free because they contain plain flour however you could always swap it for gluten-free flour.
How can I store my pancakes for later?
Place them in a zip-lock bag with a layer of parchment paper in-between. They’ll keep for 3-4 days in the fridge.
Can I freeze my leftover pancakes?
Yes! Place them in a zip-lock bag with a layer of parchment paper in-between. Freeze for 2 months. Defrost and eat cold or re-heat either in a microwave or in a frying pan with a little butter.
How do I re-heat leftover pancakes?
They taste great cold but if you wish to re-heat do it either in a microwave for 20 seconds or in a frying pan with a little butter.
Tips for making Crêpes
Buttering your dish beforehand will keep your crepes warm whilst you make them all. Have the oven on hand on a low temp so can keep them warm whilst you continue cooking the rest!
Another buttery tip – butter your pan between each crepe. It’ll stop any chance of them sticking to the pan and give each crepe a deep, buttery flavour.
Make sure to tilt your pan when pouting in the batter. This will help evenly distribute the batter around the pan, giving them the round shape you’ll be looking for.
Easy Crêpes Recipe Video!
Easy Crêpes (Infused with Lemon)
- 250 ml whole milk
- 125 g plain flour
- 2 eggs
- 1 lemon zested and 1/2 juice
- 2 tbsp salted butter plus extra for cooking pancakes
- Icing sugar for dusting / optional
- raspberries to serve / optional
- Pour the milk into a small pan along with the lemon zest. Bring to a boil and then leave aside to infuse for 15 minutes.
- Once infused, place your plain flour into a bowl along with the eggs, lemon juice and the milk. Whisk until a batter has formed and there are no lumps. Either place in the fridge until ready or go straight to the next step.
- Pre-heat oven to 100 degrees. Two knobs of butter in a baking dish and in the oven to melt.
- Melt a tsp of butter in your pancake pan. Once melted, pour a thin layer of batter into the pan so it covers the whole pan. Leave to cook until you notice it crisping at the sides. You can then carefully slide your spatula under the pancake and fold it over to the other side.
- Leave the pancake to cook until brown on both sides (flip if needed). Cut in half using your spatula and place in the warm, buttered dish. Put the dish back into the oven or on a warming plate and continue with the next pancake.
- To serve, dust with icing sugar and decorate with raspberries.
More pancake recipes
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