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Lemon crepes


  • Put the flour in a large bowl. Make a well in the centre and add the eggs, one at a time, mixing with a wooden spoon between each addition. Then add the lemon zest with a good pinch or two of sugar, the salt and milk, little by little, whisking well between each addition. Set aside for 1 hour.
  • When ready, melt the butter in a crepe (or omelette) pan and add to the batter. Whisk until well combined.
  • Then spoon a ladleful of the mixture at a time into the pan and cook the crepes on both sides, giving a shake every now and again.
  • To serve, fold the crepes up in triangles, pour a little lemon juice over the top and sprinkle with a little sugar.


  • 105 gm plain flour
  • 2 eggs
  • grated rind & juice of 2 lemons
  • sugar
  • a small pinch of salt
  • 300 ml milk
  • 30 gm unsalted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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