Description
These Lemon Crepes with Raspberry Sauce are light, airy, and bursting with a sweet citrus flair. Perfect for breakfast, brunch, or dessert, they combine a delicate lemon-flavored crepe with a bright and tangy raspberry sauce for an irresistible treat.
Ingredients
For the Lemon Crepes
- 1½ cups all-purpose flour
- Pinch of salt
- 2 cups whole milk
- 3 eggs
- 1 whole lemon, zested and juiced
- 1 tablespoon pure vanilla extract
- Cooking spray
For the Raspberry Sauce
- 16 ounces frozen or fresh raspberries (thawed if frozen)
- 1 teaspoon fresh lemon juice
- 1 cup powdered sugar
Instructions
- Prepare the Crepe Batter: Whisk together the all-purpose flour and a pinch of salt in a medium bowl until combined. In a separate bowl, whisk together the whole milk, eggs, fresh lemon juice, lemon zest, and pure vanilla extract. Gradually add the wet milk mixture to the flour mixture while whisking continuously until the batter is smooth and free of lumps. Let the batter rest for 15 minutes to allow the flour to fully hydrate.
- Cook the Crepes: Lightly grease a large frying pan or skillet with cooking spray and heat it over medium heat. Pour approximately 1/3 cup of the batter into the pan and quickly swirl it around to evenly coat the bottom with a thin layer. Cook the crepe until the edges start to curl up and the underside turns golden brown, about 2 to 3 minutes. Flip the crepe carefully and cook the other side for an additional 1 minute. Remove the crepe from the skillet and set aside. Repeat the process with the remaining batter, spraying the pan with cooking spray between each crepe to prevent sticking.
- Make the Raspberry Sauce: In a saucepan, combine the raspberries, fresh lemon juice, and powdered sugar. Cook over medium heat until the raspberries break down and the mixture reduces and thickens, approximately 10 minutes. Remove the sauce from the heat and strain it through a fine sieve to remove seeds. Keep the sauce warm for serving.
- Serve: Spread about one tablespoon of the warm raspberry sauce over each lemon crepe. Fold or roll the crepes as desired and serve immediately for a delightful breakfast, brunch, or dessert dish.
Notes
- Allow the crepe batter to rest for at least 15 minutes to achieve the best texture.
- Use a non-stick pan to make flipping and cooking the crepes easier.
- For a thinner sauce, avoid over-reducing the raspberry mixture.
- Crepes can be made ahead of time and gently reheated before serving.
- Substitute whole milk with any plant-based milk for a dairy-free version, adjusting liquid quantity as needed.