French Lemon Crêpes with Lemon Syrup

These classic French Lemon Crêpes are the ideal option for a delicious breakfast or as an after-dinner dessert treat. Soft, buttery and delicate, this traditional crêpes recipe is served with a tangy yet sweet homemade lemon syrup and a luxurious dollop of Bonne Maman Wild Blueberry Conserve. The citrus hit offset with the fruity conserve provides an exceptional topping to your crêpes.

Crêpes have always been a staple during my childhood. My French Mum would add orange zest and orange blossom water to the batter and I remember the smell wafting up into my bedroom. It was intoxicating. The smell was so enticing and would lure me into the kitchen where we would enjoy our traditionally made crêpes sprinkled with sugar and a squeeze of lemon juice with the French radio playing in the background.

This tradition has continued into my own home with my daughters and I love it. They adore crêpes like my Whole Wheat with Lemon Curd or Traditional Crepes with Roasted Strawberries, and I literally can’t make them quick enough! As well as on Sundays, we also enjoy them for special occasions like Mother’s Day, Easter, Pancake Day but also for the lesser-known La Chandeleur. In truth, they love breakfast recipes that don't involve toast or cereal! Banana chocolate muffins, chocolate chip scones and Cinnamon Scrolls are firm favourites!

Being newly appointed as one of Bonne Maman brand ambassadors (yes I am beyond thrilled by this!!) I was asked by them to create a crêpe recipe utilising their Wild Blueberry Conserve. I know that lemon and blueberries are a fabulous pairing of flavours and so knew instantly to include lemon in the recipe.

I’ve taken these Lemon Crêpes one step further by creating a simple lemon syrup to pour over them and when slathered in Bonne Maman Wild Blueberry Conserve, these crêpes are PERFECT! The Wild Blueberry Conserve is sweet yet not cloyingly so and it's filled with fresh fruit. It's fruity, flavour-packed and my favourite of the wide range of conserves that Bonne Maman has.

This post is sponsored by Bonne Maman. All views and opinions are my own. Thank you for supporting the brands that make Emma Duckworth Bakes possible.

Ingredients needed

This basic crêpes recipe is my foolproof recipe to create these classic French beauties. With simple kitchen ingredients, you’ll be able to create these Lemon Crêpes at home too.

• Flour: Provides structure to the batter. Use plain (all-purpose flour), not self-raising flour.
• Sugar: Only a little needed to provide sweetness.
• Salt: Added for taste.
• Lemon Zest: Add the perfect hint of citrus to the batter.
• Eggs: Use large eggs. They bind the ingredients of the batter together.
• Milk/water: A traditional and essential addition to your crêpes batter adding flavour. I use whole milk. The cold water results in extremely light and tender crêpes.
• Butter: Adds flavour, keeps the crêpes soft and helps to prevent the crêpes from sticking too.
• Lemon Syrup: Made out of simple lemon and sugar heated up until it thickens, the syrup adds a stunning sweet yet tangy addition.
• Bonne Maman Wild Blueberry Conserve: Fresh, fruity and sweet, this is an incredible accompaniment to the lemon syrup on your crêpes.

Step-by-step instructions

I’ve taken step by step process shots and made notes below referring to each image. You’ll be able to visually see exactly how to make these beautifully light Lemon Crêpes. This recipe is foolproof and these instructions will help you succeed at home too.

Make crepes batter

1. Whisk together dry ingredients. Place flour, sugar, salt and lemon zest and whisk well together. (Image 1)

Whisk together wet ingredients: In a separate bowl add in the eggs and beat well. Add the milk, water and melted butter and whisk to combine. (Image 2)

2. Add wet mixture to dry: Add ¼ of the egg mixture into the flour. (Image 3) Whisk until a thick but smooth paste forms. (Image 4)

Incorporate the remaining wet mixture: Whilst continuously whisking, slowly add in the remaining egg mixture and mix to combine until the batter is smooth. (Image 5) Adding in the liquid gradually helps to prevent a lumpy batter. (Image 6)

Let the batter rest: Cover the batter with cling wrap and refrigerate for at least one hour (or overnight).

Make lemon syrup

3. To make the lemon syrup, heat the sugar and lemon juice over medium heat until it comes to a boil and the sugar dissolves, approx 5 minutes.

Reduce the heat to low/medium, add the lemon slices and simmer for 8-10 minutes until the lemons slices are translucent and syrup thickened. Set aside to cool.

Cook the crepes

4. Prepare crêpes pan, frying pan or skillet. Heat a crêpes pan or non-stick frying pan then lightly grease with melted butter. (Image 9) 

Pour batter into your heated pan. Remove the crêpes batter from the fridge and give it a quick whisk. Pour a scoop of batter into the centre of the hot pan and swirl around until the base of the pan is coated as thinly as possible. (Image 10) Cook for about 1 to 2 minutes until you see the edges of the crêpes turning slightly crispy and golden and the underside is set.

Flip the crêpes: Once the edges are slightly dried and the underside is golden and set, flip the crêpe with a rubber spatular and cook for a further 30-60 seconds or so until golden brown.  (Image 11)

Cook more crêpes! Place cooked Lemon Crêpes on a plate and repeat the process until all the batter is used and you have a pile of steaming hot crêpes to enjoy. (Image 12)

Serve crêpes with cooled lemon syrup, lemon slices and a big dollop of Bonne Maman Wild Blueberry Conserve

Variations / Substitutions

Crêpes are an open canvas for a variety of fillings. Just one of the reasons why I love them so much. The opportunities for different toppings are endless!! Here is a list of different combinations using more of Bonne Maman’s amazing products:

• Strawberry and Wild Strawberry Conserve with cream cheese whipped cream.
• Black Cherry Conserve with grated chocolate
• Lemon Curd and fresh raspberries
• Rhubarb Compote with whipped cream

Frequently asked questions

How to store and freeze

To store: Fold each crepe into four or roll them up individually and wrap them in cling wrap. Place the wrapped crêpes in an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days. Microwave for 10-20 seconds to warm.

To freeze: Yes, cooked crêpes can be frozen. Wrap the crêpes in cling wrap and place in an airtight box and freeze for up to 2 months. Place overnight in the refrigerator to thaw and warm in the microwave

Tools you’ll need

• Crêpes Pan: I make a lot of crêpes, so my crêpes pan was a worthwhile investment. I know my crêpes will never stick in it and I love the low sides that allow me to slide my spatula under to flip them. By all mean use a non-stick frying pan or skillet if that is what you have on hand though.
• Large Mixing Bowl: It makes it easier to whisk all the ingredients into a large mixing bowl without splattering batter over the edge.
• Whisk: The easiest way to incorporate the wet into the dry ingredients and to get rid of any lumps whilst whisking.
• Rubber Spatula: The best utensil for sliding under the crêpe to see if it is browned on the bottom and then flipping over. The rubber means you won't be at risk of scratching the pan.

For more lemon recipes, you might like

• Lemon Poppy Seed Madeleines
• Earl Grey Lemon Cupcakes
• Lemon Meringue Tartlets

I truly hope that you enjoy these French Lemon Sugar Crêpes. Cooking basic crêpes at home using this fool-proof, simple recipe could not be any easier. Topping these crêpes with the Lemon Syrup and divine Wild Blueberry Conserve elevates them to a very special place indeed!