Crêpes with Lemon Sugar

Thin French Pancakes

These paper-thin, delicate crêpes are served with fresh lemon zest, lemon juice, and crunchy sugar. Oat drink completely replaces milk and gives them a mild, slightly nutty flavor.

Nutrition · per serving

360kcal

11gProtein

54gCarbs

11gFat

2gFiber

2 servings

Ingredients

8 items

Crêpe Batter

Type 405 wheat flour100 g

eggs2 pieces

unsweetened oat drink250 ml

sugar15 g

salt1 pinch

neutral vegetable oil10 ml

Lemon Sugar

lemon1 piece, finely grated zest and 1 tbsp juice

sugar30 g

Tips

•The batter should have about the consistency of single cream. If it seems too thick, add 1 to 2 tbsp oat drink.
•A well-preheated pan ensures that the crêpes cook evenly and remain thin without sticking.

Steps

1
Whisk the flour, eggs, oat drink, sugar, and salt together in a bowl until smooth and thin. To prevent lumps, stir in only half of the oat drink at first, then add the remainder.
100 g Type 405 wheat flour2 pieces eggs250 ml unsweetened oat drink15 g sugar1 pinch salt
2
Leave the batter to rest for 5 minutes. Meanwhile, mix the lemon zest and lemon juice with the sugar until the sugar is fragrant.
1 piece, finely grated zest and 1 tbsp juice lemon30 g sugar
3
Heat a non-stick frying pan over medium-high heat and brush it with a little vegetable oil. Pour a small ladleful of batter into the pan for each crêpe and immediately swirl the pan so the base is covered in a paper-thin layer.
10 ml neutral vegetable oil
4
Cook the crêpe for about 60 to 90 seconds, until the surface is almost dry and the edges begin to loosen. Flip and cook the second side for 20 to 30 seconds. Continue in this way to make 6 to 8 crêpes, lightly oiling the pan again as needed.
5
Immediately sprinkle the finished crêpes with lemon sugar, fold or roll them up, and serve warm. For especially tender crêpes, stack them on a plate until ready to serve.

Origin & History

Crêpes originated in Brittany and are among the best-known specialties of French cuisine. They are traditionally served both savory and sweet, with lemon juice and sugar being one of the classic sweet toppings.

Pregnancy

No specific concerns.

Breastfeeding

No specific concerns.

French crêpes lemony dairy-free sweet pan-fried

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Steps

Whisk the flour, eggs, oat drink, sugar, and salt together in a bowl until smooth and thin. To prevent lumps, stir in only half of the oat drink at first, then add the remainder.

100 g Type 405 wheat flour2 pieces eggs250 ml unsweetened oat drink15 g sugar1 pinch salt

Leave the batter to rest for 5 minutes. Meanwhile, mix the lemon zest and lemon juice with the sugar until the sugar is fragrant.

1 piece, finely grated zest and 1 tbsp juice lemon30 g sugar

Heat a non-stick frying pan over medium-high heat and brush it with a little vegetable oil. Pour a small ladleful of batter into the pan for each crêpe and immediately swirl the pan so the base is covered in a paper-thin layer.

10 ml neutral vegetable oil

Cook the crêpe for about 60 to 90 seconds, until the surface is almost dry and the edges begin to loosen. Flip and cook the second side for 20 to 30 seconds. Continue in this way to make 6 to 8 crêpes, lightly oiling the pan again as needed.

Immediately sprinkle the finished crêpes with lemon sugar, fold or roll them up, and serve warm. For especially tender crêpes, stack them on a plate until ready to serve.