Lemon and Sugar Crêpes

By Victoria Blashford-Snell From the book The Cooking Book
Lemon and Sugar Crêpes

Perfect the art of classic crepe-making with this beautifully simple recipe and how-to video from DK books. A favourite treat for breakfast, lunch or tea, these simple pancakes are a family favourite

For how many? Serves 4


  • 115g (4oz) plain flour
  • 1⁄4 tsp salt
  • 1 egg
  • 300ml (10fl oz) milk
  • about 3 tbsp vegetable oil for frying
  • lemon wedges and caster sugar, to serve



Prepare ahead The crêpes can be made in advance, layered with greaseproof paper, and wrapped in cling film. Reheat in the oven before topping with lemon juice and sugar.

1 Sift the flour and salt into a large bowl and make a well in the centre. Add the egg and milk and whisk together, gradually drawing in flour from the sides, to make a smooth, thin batter. Slowly add the remaining milk, beating until smooth. Leave to stand for 10 minutes.

2 Preheat the oven to its lowest setting. Heat the crêpe pan over a high heat until hot. Pour in enough vegetable oil to coat the bottom of the pan, swirl around, then pour off the excess.

3 Ladle 3 tbsp of the batter into the centre of the pan and tilt so that it covers the base thinly. Cook the crêpe for 1–2 minutes, or until small bubbles appear. Slide a palette knife underneath and flip over, then continue cooking for 30 seconds, or until golden.

4 Remove and keep warm in the oven. Repeat until all the batter has been used.

5 Serve hot, sprinkled with sugar and lemon juice.

Good with a drizzle of maple syrup, chocolate sauce, or fruit purée instead of the lemon and sugar. These pancakes can also be enjoyed with a whole range of fillings such as stewed fruit or sliced bananas.

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