Crepes with Honey & Lemon
Delicate, golden, and irresistibly light, these homemade crêpes are a perfect canvas for sweet or savory fillings. With a buttery crisp edge and a soft, melt-in-your-mouth texture, they come together in just 15 minutes—ideal for a lazy weekend brunch or an elegant dessert. Fill, fold, and savor every bite!
Press play to watch Laura make the recipe
Crepes with Honey & Lemon
Servings: 8
Delicate, golden, and irresistibly light, these homemade crêpes are a perfect canvas for sweet or savory fillings. With a buttery crisp edge and a soft, melt-in-your-mouth texture, they come together in just 15 minutes—ideal for a lazy weekend brunch or an elegant dessert. Fill, fold, and savor every bite!
Print Recipe
Ingredients
- 1 cup milk
- 2 large eggs
- 2 tablespoons sugar
- 1 cup plain flour
- 2 tablespoons butter melted
- Honey & lemon juice to serve
Equipment Used
Instructions
- Whisk together the milk and eggs in a large mixing bowl. Add the flour and sugar, then whisk vigorously until the batter is smooth.
- Heat a lightly greased frying pan over medium-high heat. Pour about 1/4 cup of batter onto the pan, tilting it in a circular motion to spread the batter evenly.
- Cook until the top is no longer wet and the bottom is lightly browned about 1 to 2 minutes. Gently run a spatula around the edges to loosen the crêpe, then flip and cook for another minute until the other side is golden.
- Serve warm with honey and lemon (or your preferred toppings)
This recipe is brought to you by:
