Easy Lemon Crepes with Raspberry Sauce

These Lemon Crepes with Raspberry Sauce are easy to make, and they have the best sweet citrus combination. Eat these airy crepes for breakfast, brunch, or even dessert!

Looking for more crepe recipe inspiration? Try my 2 Ingredient Crepes or these Bananas Foster Crepes.

Crepes with raspberries and a lemon wedge.

The Best Lemon Crepes

You know those mornings where you wake up and decide, ‘this is not a regular routine breakfast kind of day’? It could be just me, but I feel like there are days where oatmeal or cereal just won’t cut it. Sometimes I need the day to start with a delicious kickoff. So, if you feel that way too, I’ve got just the breakfast to suit our needs: Lemon Crepes with a side of Raspberry Sauce.

When I tell you these crepes are sweet, tangy flavor times 100, I’m not kidding – they are soo good! I’m talking ‘we’re eating dessert for breakfast good’, but that’s okay every once in a while. Treat yourself!

Crepes have become one of my favorite springtime/summertime breakfasts. They’re just so light and fluffy! They’re also as easy to make as pancakes are, and you can fill/cover them with whatever you want. In this case, we’ll infuse them with lemon juice, and cover them in a simple raspberry sauce – aka the best spring flavors. Tart lemon and tangy raspberry go together like peanut butter and jelly – they’re simply meant to be!

So, if you’re in need of a decadent, elegant weekend breakfast, or just looking for a pick-me-up at the beginning of the day, keep this lemon crepe recipe on hand!

Crepes with fresh raspberries.

What Are Crepes?

Crepes are technically pancakes, but they’re not like what you’re used to flipping on the griddle every Sunday morning. They’re like a thin, airy version of a pancake, which is typically on the thick and fluffy side.

Crepes are also free from the influence of baking powder or baking soda, so they don’t rise up like pancakes do.

Lastly, they can be savory or sweet – today we’ll do sweet, but you should definitely try filling them up with veggies and cheese sometime for the ultimate savory treat! AND, don’t skip my Crepes with Blueberry Sauce! RAVE REVIEWS! 🌟🌟🌟🌟🌟

Ingredients for lemon crepes with raspberry sauce.

What You’ll Need

Let’s talk about these yummy crepe ingredients! First we’ll go over the lemon crepe essentials and then we’ll cover what goes into the delicious raspberry sauce:

For the Crepes

  • Flour: I like to use all-purpose flour for this recipe.
  • Salt: It enhances flavors and balances out the sweetness!
  • Milk: Whole milk is best, but you can use whatever milk you’ve got in your fridge. 1%, 2%, etc.
  • Eggs: These are the binding agents for crepes. They’ll also add a little thickness.
  • Lemon: You’ll need the fresh juice and zest of one lemon.
  • Vanilla Extract: For a little extra sweetness!
  • Cooking Spray: For greasing the skillet.

For the Raspberry Sauce

  • Raspberries: I like to use a bag of frozen raspberries, thawed, but you can also use fresh raspberries instead!
  • Lemon Juice: Tangy lemon juice pairs so well with the raspberry flavor.
  • Powdered Sugar: Spoon your powdered sugar into the measuring cup so that you don’t pack in too much.
Lemon crepes covered in raspberry sauce.

How to Make Lemon Crepes

Lemon crepes will take some time to put together, but I promise you, they are worth the wait! Also, they’re quite easy to whip together – most of the time is dedicated to waiting for the mixtures to settle and/or cool. Here’s an in-depth explanation of everything you’ll need to do:

  • Mix the Dry & Wet Ingredients Separately: Whisk together flour and salt in a medium bowl. In a separate bowl, whisk together milk, eggs, lemon juice, lemon zest and vanilla.
  • Add Milk: Gradually add milk mixture to flour mixture, whisking until smooth. Let stand 15 minutes.
Crepe batter in a bowl.
  • Prepare a Frying Pan: Lightly grease a large frying pan with cooking spray and set over medium heat. Add about 1/3 cup batter to the skillet and swirl to completely cover bottom of pan.
  • Cook the Crepes: Cook until edges of crepe curl-up and underside of crepe is golden-brown. About 2 or 3 minutes. Flip the crepe and continue to cook for 1 more minute. Remove crepe from skillet and repeat with remaining batter.
Lemon crepe cooking in a pan.

How to Make Raspberry Sauce

While you’re waiting for the crepes to cool a little, you can make this quick and easy raspberry sauce! It’s a struggle not to just spoon it right from the saucepan and into your mouth:

  • Mix All Ingredients Together: Combine raspberries, lemon juice and powdered sugar in a saucepan.
  • Cook the Sauce: Cook until raspberries are broken down and reduced, about 10 minutes. Remove from heat and strain through sieve to eliminate seeds.
  • Add to Crepes: Spread raspberry sauce over each crepe and serve.
Lemon crepes with raspberry sauce and fresh raspberries.

Tips for Success

Making crepes is pretty straightforward, but having a few tips in the back of your mind is always helpful! Here’s how I get delicious lemon crepes every time I make them:

  • Crepe-Cooking Tip: Coat the frying pan with cooking spray in between each crepe – this way each one will be slightly crispy on the outside, and none will stick to the pan!
  • Make Sure the Pan Heats Completely: Crepes cooked on too low a heat will stick to the pan. Try to make sure the pan has heated completely before cooking your first crepe, then adjust the heat as needed.
  • Be Sure to Smooth Out the Batter: You don’t want any lumps in the batter – smooth, thin crepes are the goal. This might require a good amount of whisking, but it’s good for the arms, right?
  • Watch Your Crepes While Cooking: Crepes don’t cook too quickly, but that said, I wouldn’t walk away from the stove. Nobody likes a burnt pancake, and the same goes for crepes! Conversely, don’t flip them too early, as they will probably fall apart. Keep an eye out for those curled up edges, and that golden-brown underside.

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