Lemon Breakfast Crepes Recipe
This Lemon Crepes Recipe is an easy yet truly impressive breakfast or brunch. Super thin French pancakes flavored with lemon and served with blueberry compote are perfect for any occasion.
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Delicate, buttery crepes filled with bright lemon flavor—perfect for a quick and elegant breakfast or brunch. Soft, thin crepes with a refreshing citrus twist that pair beautifully with fresh berries and powdered sugar.
Serve alongside this Blueberry Compote
Simple ingredients, fresh lemon zest, and irresistibly tender crepes make this an easy breakfast favorite. Elegant, paper-thin crepes with vibrant lemon zest and endless possibilities for sweet fillings and toppings.
Wake Up to Bright Citrus Flavor. Light, Fresh, and Perfectly Delicate.
Fresh Lemon Goodness in Every Bite.
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Table of Contents
Lemon Breakfast Crepes
Ingredients
- 1 ¼ cups milk
- 1 cup all purpose flour
- 2 large eggs
- 2 tablespoons butter melted
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
Instructions
- Add all of the crepe ingredients (milk, flour, eggs, butter, sugar, lemon juice, vanilla, lemon zest) to a blender and blend for 30 seconds. Scrape down the sides of the blender and blend for another 30 seconds.
- Place the crepe batter in the fridge to rest for 1 hour. While the crepe batter chills, make the blueberry compote.
- Heat a large (at least 10”) nonstick pan over medium heat. Grease the pan very lightly with butter (I rub the stick over the pan rather than adding a pat and letting it melt– this will help get a more even coating).
- Add ¼ cup of batter to the center of the pan and swirl the pan to spread the batter to the edges. The goal is to create a flat, round crepe.
- Cook for 2 minutes, or until the edges begin to brown. Then flip the crepe and cook for an additional 1-2 minutes.
- Repeat steps 4 and 5 until all of the crepes have been cooked. Make sure to re-grease your pan as needed.
- To serve, spread the blueberry compote inside of the crepes and fold or roll them to close.
- Sprinkle with powdered sugar, if desired, and enjoy. The crepes and compote can be stored separately in airtight containers in the fridge for up to four days.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
