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close up of lemon sugar crepes

The Best Lemon Sugar Crêpes Recipe

  • Author: lechefswife
  • Prep Time: 5 minutes
  • Cook Time: 25
  • Total Time: 30 mins
  • Yield: 2-3 people 1x


Here is the best, and easiest, Lemon Sugar Crêpes recipe so that you can have that French Crêperie experience at home, where ever you live in the world.The zing of the lemon matched with the sweetness of the sugar and the heavenly buttery richness of the Crêpe is the perfect combination. 


  • 1 cup of Flour
  • 2 cups of Milk
  • 3 large eggs
  • pinch of salt
  • lemon zest 
  • butter for greasing the pan (about 3 tbsps)


  • 8 teaspoons of granulated sugar (1 teaspoon per crêpe)
  • 2 lemons for squeezing
  • powdered sugar


How to Make the Crêpe Batter

  1. Whisk 3 eggs in a large mixing bowl
  2. Add in 2 cups of milk.
  3. Sift 1 cup of flour into the egg & milk mixture. Whisk together until smooth. 
  4. Add a 1/4 teaspoon of lemon zest.  You can add more if you like!
  5. No sitting time is required for this batter to make delicious crêpes. You can start cooking immediately.

How to cook the Crêpes

  1. Prepare a Crêpe pan (or simply a non-stick frying pan) with a small pat of butter on medium-low heat.
  2. Spoon a small ladle full of batter onto the pan as you swirl the pan around to make a thin, round Crêpe. There should be just a paper thin layer of batter over the pan.
  3. When the batter starts to bubble, it is time to give a quick flip with a spatula.
  4. Cook until golden. I like to have 2 pans going at the same time for efficiency .
  5. Pile up the cooked Crêpes as you go on a cookie sheet in the oven (set to the lowest heat possible) so that they stay hot.
  6. I like to add a fresh pat of butter to the pan in between each Crêpe. Lower the heat if the butter gets too brown.

How to serve the Lemon Sugar Crêpes

  1. Serve once you have made Crêpes with all the batter so that you can actually sit and enjoy with your family.
  2. To make the lemon sugar Crêpes I recommend laying the Crêpe flat on the plate, sprinkling one teaspoon of granulated sugar over the top as well as a squeeze of lemon juice.
  3. Fold the Crêpe in in half, then in half again to make a triangle shape.
  4. Shake powdered sugar over the top and serve with a lemon wedge.

Le Chef's Wife Tip* Wait until the Lemon Sugar Crêpe has been served before squeezing more lemon juice on the top - it will melt the icing sugar and not look as pretty.


This recipe makes about 10 small Crêpes and can easily be doubled or tripled! For a family of 4 I recommend doubling the recipe - my kids eat a lot of these crêpes!