Lemon Crepes

Lemon Crepes

A powdering of confectioners' sugar makes these crepes a perfectly sweet summer breakfast.


12 crepes


  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 teaspoons lemon juice
  • 6 tablespoons Domino® Confectioners Sugar


In a large bowl, beat eggs until well combined. Add flour and milk; beat until smooth.

Heat a heavy 7-inch nonstick skillet until hot. Pour in 3 tablespoons of batter, then quickly tilt the pan so the batter spreads evenly, forming a crepe. Cook until lightly brown, about 1 to 2 minutes, then turn and cook another 30 seconds.

To remove, loosen edges and gently lift crepe with a spatula. Stack crepes between squares of waxed paper for easy separation.

Sprinkle crepe with lemon juice and confectioners' sugar; roll up and serve.

Featured by Danyele of Easton, PA.


To store, stack these paper-thin pancakes between waxed paper, then wrap in a plastic bag and freeze.