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.
Why you'll love this recipe
- Uses store cupboard ingredients. All the ingredients to make crêpes are all basic refrigerator/pantry ingredients making them an easy option to make without having to do that extra grocery store trip!
- The batter can be made in advance. The batter actually BENEFITS from being made in advance. Allowing the flour to hydrate and gluten to relax in the fridge actually makes for more tender crêpes the next day. Make it up the night before and refrigerate ready for the next morning.
- These French crêpes keep well. They are great to have on hand for a quick snack. Warmed in the microwave for a couple of seconds and served with your favourite condiment, they make a great snack option.
- Toppings for these easy crêpes are endless! Where do you even begin with how many options there are? From sauces to cream, to fresh fruit, to jams .... there are so many choices to build your perfect crêpes.
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.
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.
TIP: When pouring the batter into the pan and swirling it around- if it doesn't coat the base fully and you have some holes, simply drip the batter to fill the holes up. Easy!
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)
TIP: Make sure to give the batter a quick stir each time you scoop the batter to pour into the pan.
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
- Mixing the ingredients. When making the batter, add the liquid ingredients into the dry ingredients gradually whilst whisking constantly. This prevents large lumps in the batter.
- Chill the batter. Chill for one hour minimum. This allows the batter to rest and flour to hydrate resulting in tender, light crêpes that shouldn’t tear when cooked.
- Consistly thin crêpes. For a 24 cm (9 inch) crêpes pan, I pour in 60 ml (¼ cup) batter for each crêpes. This coats the pan perfectly and prevents the crepes from being too thick. The thicker they are, the more rubbery they’ll get.
Frequently asked questions
La Chandeleur is a religious day in France held 40 days after Christmas and celebrated on 2nd February. The day is commemorated by eating crêpes in the evening and has become THE crêpes day in France.
Don’t worry. This can be remedied. If there are only a few small lumps then pass the batter through a fine mesh sieve and discard this lumps of flour.
If there are a lot the pour the batter into the bowl of a blender or food processor and blend until smooth.
The answer is no. These Lemon Crêpes can be cooked easily in a non-stick frying pan. However, I do have a specific crêpe pan and I love it as I know my crêpes will never stick but also the sides are very low making it easy to get under the crêpes and flip it.
Absolutely. In fact, the batter needs to be made in advance, to allow it to rest. Prepare the batter the night before use, cover with cling wrap and refrigerate. Prepare the crêpes and syrup as per the instructions.
As we can only cook one at a time they do take slightly longer than cooking multiple American style pancakes in one go. When each crêpes is cooked we pile them one on top of another. The steam helps keep them soft, warm and stops them from drying out. If they do go cold before you get to eat them, place a plate upturned over the top and microwave for 30 seconds or so. Remove the plate when warmed to prevent soggy crêpes.
No, they are actually quite different. Crêpes and pancakes may share a couple of the same ingredients but there is one major difference ... pancakes contain a leavening agent such as baking powder, whereas crêpes do not.
Both, however, contain eggs, flour, butter and milk/water but the lack of baking powder make crêpes wafer-thin and flat. On the other hand, pancakes have a smaller liquid to flour ratio and include baking powder which aerates the batter when cooked creating thicker, fluffier pancakes.
Both taste fabulous, but my French heart always veers towards classic Crêpes.
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
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!
If you tried this Lemon Crêpes Recipe or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
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Lemon Crêpes drizzled with Lemon Syrup Recipe
- 150 g plain flour (all-purpose)
- 15 g granulated sugar
- ¼ teaspoon fine salt
- 1 large lemon, zest
- 3 large eggs, room temperature
- 420 ml whole milk
- 30 ml cold water
- 15 g unsalted butter, melted and cooled, plus extra for greasing
- 120 g granulated sugar
- 60 ml freshly squeezed lemon juice
- 1 large lemon, thinly sliced
- In a large bowl, add the flour, sugar, salt and lemon zest and whisk well to combine. In a separate medium-sized bowl, add the eggs and beat well. Add the milk, water and cooled butter to the eggs and whisk together.
- Into the bowl with the dry ingredients, pour ¼ of your egg mixture and whisk until a thick but smooth paste forms. Whilst whisking continuously, slowly pour in the remaining egg mixture and whisk until well combined. This can be done with a handheld electric beater or in the bowl of a stand mixer fitter with a whisk attachment for ease. The batter should be lump-free. (See tip in notes if you have lumps remaining). Cover the batter with cling wrap and refrigerate for 1-hour minimum or overnight if making the batter in advance.
- Meanwhile, make the lemon syrup by placing the sugar and lemon juice into a medium saucepan. Heat over medium heat for about 5 minutes until it comes to a boil and the sugar dissolves. Reduce the heat to low/medium, add the lemon slices and simmer for 8 – 10 minutes until the syrup is thickened and the lemon slices are translucent. If the lemon slices are ready before the syrup has thicked, then remove them from the pan and set them aside whilst the syrup continues to thicken. Once thickened, set aside to cool whilst you make your Lemon Crêpes.
Cook lemon crepes
- Remove the batter from the fridge and give it a quick whisk. Heat a crêpes pan or non-stick frying pan/skillet on medium heat on your stovetop and lightly grease with melted butter. Pour 60 ml (¼ cup) of batter into the centre of the pan, and whilst lifting the pan, tilt it so that the batter coats the pan's surface. If there are any gaps, then just add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and turn golden and the underside of the crêpe is set.
- Using a rubber spatula, slide it under the crêpes and flip it over. Cook for another 30 seconds or so until golden brown. Slide the crêpe onto a plate and repeat the process with the remaining batter until you have a pile of warm Lemon Crêpes. You should get between 10-12 crêpes depending on how thick you make them.
- Serve folded or rolled with a couple of lemon slices, a drizzle of Lemon Syrup and a large dollop of Bonne Maman Wild Blueberry Conserve.Crêpes are best served warm on the same day they are made.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.