Lemon crepes are the kind of breakfast or brunch dish that feels like a warm spring morning on a plate. They’re ultra-thin, soft yet tender, and filled with a burst of citrus flavor that balances sweet and tangy in the most elegant way. These crepes are rolled or folded and dusted with powdered sugar for a simple, refreshing treat that pairs beautifully with berries, yogurt, or even a drizzle of honey.

Whether you’re planning a weekend brunch, a sweet breakfast-for-dinner night, or just need something comforting and bright, these homemade lemon crepes come together with pantry staples and fresh lemons. The batter is silky smooth and cooks up in minutes, giving you golden, lacy edges and a soft bite. Make them ahead, keep them warm in the oven, or freeze a batch for later.

What Kind of Lemon Should I Use for Crepes?

Meyer lemons are a favorite for these crepes because they offer a naturally sweeter, less acidic flavor than regular lemons. However, classic lemons (like Eureka or Lisbon) will also work beautifully—just consider adding an extra spoonful of sugar if you prefer a sweeter taste. The key is to use fresh lemon juice and zest for the most vibrant citrus punch.

Ingredients for the Homemade Lemon Crepes

All-Purpose Flour – This provides the base structure for the crepe, keeping them light yet strong enough to flip and fold.

Eggs – Essential for binding the ingredients and giving the crepes richness and structure.

Milk – Whole milk is best for creaminess, but any milk works. It creates the smooth, pourable batter crepes need.

Butter (melted) – Adds flavor and moisture to the batter and helps with the golden-brown finish.

Fresh Lemon Juice – Brings brightness and tang to the crepes, making them stand out from traditional recipes.

Lemon Zest – Packs in bold citrus aroma and flavor.

Granulated Sugar – Just enough to balance the tartness of the lemon without turning the crepes into dessert.

Vanilla Extract – Adds warmth and depth to the flavor profile.

Salt – A small pinch enhances the other flavors.

Powdered Sugar (for topping) – Optional, but highly recommended for a lovely finish.

How To Make the Homemade Lemon Crepes

Step 1: Prepare the Batter

In a large mixing bowl, whisk together the flour, eggs, and a pinch of salt. Gradually add in the milk, whisking continuously to prevent lumps. Once smooth, stir in the melted butter, fresh lemon juice, lemon zest, sugar, and vanilla extract. Let the batter rest for at least 20–30 minutes. This helps the flour fully hydrate and gives the crepes a more tender texture.

Step 2: Heat the Pan

Use a non-stick skillet or crepe pan and heat it over medium heat. Lightly grease the surface with butter or non-stick spray. When the pan is hot enough (a drop of water should sizzle on contact), it’s ready.

Step 3: Cook the Crepes

Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle. Cook for about 1 to 2 minutes, or until the edges begin to lift and the bottom is golden. Flip using a thin spatula and cook the other side for 30 seconds to 1 minute.

Step 4: Keep Them Warm

Place the finished crepes on a plate and cover loosely with foil to keep them warm. You can also keep them in a low oven (200°F) while you cook the rest.

Step 5: Serve with Style

Roll or fold the crepes, then dust with powdered sugar. Serve with lemon wedges, whipped cream, or fresh berries for a vibrant finish. You can also drizzle with honey or a lemon glaze for extra indulgence.

How to Serve and Store Lemon Crepes

These lemon crepes are best served warm, either freshly made or gently reheated. Once cooked, you can fold them into quarters or roll them with a touch of lemon sugar or whipped cream inside. They also shine with a dollop of Greek yogurt and a scattering of berries. For a brunch platter, stack them with parchment in between and let guests dress their own.

To store, allow the crepes to cool completely. Place them in an airtight container or wrap them tightly in plastic wrap. They’ll stay fresh in the fridge for up to 3 days. To freeze, stack the crepes with parchment paper between each layer and seal in a freezer-safe bag. Reheat in a skillet over low heat or briefly in the microwave.

Frequently Asked Questions

How thin should crepe batter be?

Crepe batter should have the consistency of heavy cream. If it’s too thick, whisk in a bit more milk a tablespoon at a time until it pours easily.

Can I make the batter the night before?

Yes! In fact, letting the batter rest overnight in the fridge enhances the texture. Just give it a good stir before using.

What’s the best pan for making crepes?

A non-stick crepe pan or an 8 to 10-inch non-stick skillet works best. Make sure it’s well-heated before adding batter.

Can I double the recipe?

Absolutely. This recipe doubles well and is perfect for feeding a crowd or freezing extras.

Why are my crepes tearing?

If your crepes are tearing, your pan might not be hot enough or the batter too thick. Ensure the pan is evenly heated and adjust batter consistency if needed.

Are lemon crepes sweet or savory?

These crepes lean sweet because of the lemon, sugar, and vanilla. However, they’re mild enough to pair with slightly savory fillings like ricotta or mascarpone too.

Want More Lemon Dessert Ideas?

If you love these Homemade Lemon Crepes, here are some other zesty and sweet treats you’ll want to explore:

• Zesty Lemon Oatmeal No-Bake Cookies for a refreshing citrus twist with no oven needed.
• Mini Lemon Bundt Cakes that are perfect for parties or afternoon tea.
• Blueberry Lemon Dutch Baby for a puffed oven pancake that’s bursting with berries.
• Lemon Raspberry Swirl Cheesecake Cups for a creamy, fruity indulgence.
• Lemon Sugar Cookies if you’re craving a melt-in-your-mouth citrus cookie.

You can also check out more daily sweet creations and brunch ideas on my Pinterest board: Life with Jam on Pinterest.

📌 Save this recipe to your Pinterest breakfast or dessert board so you always have it handy.

Tried these crepes? Let me know how they turned out for you! Did you go classic with lemon and sugar or try something bold like a berry compote?

Leave a comment below to share your twist—and feel free to ask questions if you’re troubleshooting. I love seeing how you bring these recipes to life!