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

Course: Breakfast, Dessert
Servings: 8
Author: Laura Sharrad
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

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)

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