PlumTally
Crepes with Lemon and Sugar
45m$2.89

Crepes with Lemon and Sugar

Thin French crepes made with flour, whole eggs, milk, butter, sugar, and fresh lemon. A bright squeeze of lemon and a sugared finish keep them simple and classic.

  • 45-minute
  • breakfast
  • brunch
  • citrus
  • classic
  • crepes
  • crepes with lemon and sugar
  • dessert
  • entertaining
  • family-friendly
  • french
  • granulated sugar
  • lemon
  • lemon crepes
  • nut-free
  • pancakes
  • shellfish-free
  • skillet
  • soy-free
  • stovetop
  • sweet
  • sweet crepes
  • vegetarian
  • weekend breakfast
  • western european
Bundle it with similar meals
10 min prep20 min cook4 servingsmedium
Cuisine
French

Shopping options

Check ingredients to include themPackage used · most used first

fresh lemon · 1 Each

Fresh Large Lemon - Each

100%

In recipe$0.85
To buy$0.85
Details
Fresh Citrus · 1 each$0.85 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

whole milk · 1.25 Cup

Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle

63%

In recipe$1.06
To buy$1.69
Details
Kroger · 1 pt$1.69 per packageBuy 1Package use: 63%Product matchEstimated at KROGER

large eggs · 2 Count

Kroger® Grade A Large White Eggs

17%

In recipe$0.37
To buy$2.19
Details
Kroger · 12 ct$2.19 per packageBuy 1Package use: 17%Product matchEstimated at KROGER

unsalted butter · 4 Tablespoon

Kroger® Unsalted Butter Sticks

Sale

13%

In recipe$0.37
To buy$2.99
Details
Kroger · 4 sticks / 16 oz$3.59
Sale
$2.99 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

all-purpose flour · 1 Cup

Kroger® Bleached All Purpose Flour

6%

In recipe$0.15
To buy$2.59
Details
Kroger · 5 lb$2.59 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

granulated sugar · 3 Tablespoon

Kroger® Pure Cane Granulated Sugar

2%

In recipe$0.09
To buy$4.49
Details
Kroger · 4 lb$4.49 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

fine salt · 0.25 Teaspoon

Kroger® Salt

0%

In recipe$0.00
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 0%Product matchEstimated at KROGER

water · 0.25 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$2.89

· only what you use

$0.72

per serving · 4 servings

You pay at checkout$15.80
18% used in this recipe$12.91 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • whole milk-1 1/4 cups
  • all-purpose flour-1 cup
  • water-1/4 cup
  • large eggs-2 count
  • unsalted butter-1/4 cup
  • granulated sugar-3 tablespoons
  • fine salt-1/4 teaspoon
  • fresh lemon-1 each
1
Melt butter and prepare lemon
Measuring cups and spoons
10-inch nonstick skillet

Melt 3 tablespoons butter and let it cool slightly; zest the lemon to get 1 teaspoon zest, then cut the lemon and squeeze 2 tablespoons juice.

Handle the hot skillet and melted butter carefully to avoid burns.

3 tablespoons butter
1 Each lemon
2
Mix the batter
Mixing Bowl
Whisk
Measuring cups and spoons

In a bowl, whisk together the flour, 1 tablespoon sugar, and salt; add the eggs, milk, water, melted butter, and lemon zest, then whisk until smooth.

1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 Count eggs
1 1/4 cups milk
1/4 cup Water
3 tablespoons butter
1 Each lemon
3
Rest the batter
Mixing Bowl

Let the batter rest for 15 minutes so the flour hydrates and the crepes cook thin and tender.

4
Start each crepe
Measuring cups and spoons
Ladle
10-inch nonstick skillet

Heat a 10-inch nonstick skillet over medium heat and brush lightly with a little of the remaining butter; pour in about 1/4 cup batter and tilt the pan quickly to coat the bottom.

Keep fingers away from the hot skillet while tilting the pan.

1/4 cup butter
5
Cook and flip
10-inch nonstick skillet
Flexible spatula

Cook until the edges look dry and lightly golden, about 1 minute; flip carefully and cook the second side for 20 to 30 seconds.

Use a heat-safe spatula and keep fingers away from the hot skillet.

Because the batter contains eggs, cook each crepe until set before serving.

6
Repeat and stack
Plate
Ladle
10-inch nonstick skillet
Flexible spatula

Transfer to a plate and repeat with the remaining batter, buttering the pan lightly as needed and stacking the crepes as they finish.

Wipe up butter splatters promptly to prevent slipping.

1/4 cup butter
7
Finish with lemon and sugar
Plate

Sprinkle the warm crepes with the remaining 2 tablespoons sugar and drizzle with the lemon juice; fold and serve warm and glossy.

2 tablespoons sugar
1 Each lemon
8

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