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Lemon sugar Crêpes (Crêpes Citron Sucre) is one of my favorite treats in France. One bite and I am immediate transported to this little Crêperie in the old town of Nice. The zing of the lemon matched with the sweetness of the sugar and the heavenly buttery richness of the Crêpe is the perfect combination. 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.
On February 2nd, the French observe La Fête de la Chandleur, or Candlemas, which is celebrated by eating crêpes. You will also enjoy my super simple Easy French Crêpes Recipe.
You do not need to have a fancy pan or equipment to make delicious crêpes! Nor do you have to let your batter sit overnight. This recipe is so simple. If you have a non-stick frying pan you will be able to make amazing crêpes!
Equipment Needed
A Crêpe pan (with a shallow rim) is ideal, but a regular non-stick frying pan works well too.
A thin spatula like this one is so helpful for flipping the Crêpes.
Easiest French Crêpes Recipe Ever!
My grandmother's French Crêpes are truly as easy to make as 1-2-3. Here is the base recipe to make sweet crepes. This recipe makes about 8-10 small Crêpes. I recommend doubling the recipe for a family of 4.
Ingredients
- 1 cup of Flour (sifted)
- 2 cups of Milk
- 3 large eggs
- butter for greasing the pan (about 3 tbsps)
For lemon Sugar Crêpes:
- zest of one lemon and add to the batter.
To Garnish:
- 8 teaspoons of granulated sugar (1 teaspoon per crêpe)
- 2 lemons for squeezing
- powdered sugar
Instructions
Whisk the eggs in a large mixing bowl with the milk. Sift 1 cup of Flour into the egg & milk mixture. Whisk together until smooth. For flavor I like to add in some lemon zest.
There is no need to let the batter rest. Most times I whip up the Crêpe batter right before eating.
How to cook the Crêpes
Prepare a Crêpe pan (or simply a non-stick frying pan) with a pat of butter on medium-low heat and then 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.
When the batter starts to bubble, it is time to give a quick flip with a spatula. Cook until golden. I like to have 2 pans going at the same time for efficiency . 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. I like to add a fresh pat of butter to the pan for each Crêpe.
This recipe makes about 8-10 small Crêpes and can easily be doubled or tripled. I recommend doubling the recipe for a family of 4 Crêpe lovers like mine!
How to Serve the Lemon Sugar Crêpes
Serve once you have made Crêpes with all the batter so that you can actually sit and enjoy with your family. 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.
Fold the Crêpe in in half, then in half again to make a triangle shape. 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.
FAQS
Do you need a Crêpe pan to make French Crêpes?
No - Crêpes can easily be made in an everyday non-stick pan. A Crêpe pan is useful for getting even, round Crêpes. I usually fold my Crêpes when serving so there is no need for an even shape and perfectly round edges anyways!
Does Crêpe batter have to sit overnight?
Not with this recipe! You can make the Crêpes as soon as the inspiration hits and begin cooking immediately.
How long do Crêpes keep in the fridge?
Crêpes can be made in advance and kept in the fridge up to 2 days. I would recommend placing a sheet of Parchment paper between each Crêpe to keep them from sticking together. The advantage of using Parchment paper is that you can keep the paper between the Crêpes while warming in the oven.
What is la Fête de la Chandeleur?
On February 2nd, the French observe La Fête de la Chandeleur, or Candlemas, which is celebrated by eating crêpes. It is also called the festival of light and is considered the last day of Christmas. You will also enjoy my super simple Easy French Crêpes Recipe.
Other Le Chef's Wife Recipes you will enjoy:
Easy French Crêpes
Fresh Fruit Compote
Mousse au Chocolat
Baking Baguettes for Beginners
Crème Brûlée
Have you made this recipe? Please let me know by leaving a comment and a star recipe below. I LOVE hearing from you.
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband,Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
We were just recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You Can watch our full segment here:
The Best Lemon Sugar Crêpes Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
- Author: lechefswife
- Prep Time: 5 minutes
- Cook Time: 25
- Total Time: 30 mins
- Yield: 2-3 people 1x
Description
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.
Ingredients
Scale
- 1 cup of Flour
- 2 cups of Milk
- 3 large eggs
- pinch of salt
- lemon zest
- butter for greasing the pan (about 3 tbsps)
Garnish:
- 8 teaspoons of granulated sugar (1 teaspoon per crêpe)
- 2 lemons for squeezing
- powdered sugar
Instructions
How to Make the Crêpe Batter
- Whisk 3 eggs in a large mixing bowl
- Add in 2 cups of milk.
- Sift 1 cup of flour into the egg & milk mixture. Whisk together until smooth.
- Add a ¼ teaspoon of lemon zest. You can add more if you like!
- No sitting time is required for this batter to make delicious crêpes. You can start cooking immediately.
How to cook the Crêpes
- Prepare a Crêpe pan (or simply a non-stick frying pan) with a small pat of butter on medium-low heat.
- 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.
- When the batter starts to bubble, it is time to give a quick flip with a spatula.
- Cook until golden. I like to have 2 pans going at the same time for efficiency .
- 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.
- 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
- Serve once you have made Crêpes with all the batter so that you can actually sit and enjoy with your family.
- 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.
- Fold the Crêpe in in half, then in half again to make a triangle shape.
- 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.
Notes
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!
