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Lemon Crepes

Homemade lemon crepes filled with raspberry jam are delicious at breakfast, brunch, or even for dessert!

Three folded lemon crepes on a plate.
Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
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Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

  • 2 count Gourmet Madagascar Vanilla Beans
  • 2oz Almond Extract
  • 4oz Natural Baker’s Extract
  • 4oz Vanilla Paste
  • 8oz Gourmet Vanilla Extract
  • 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

  • Extra Virgin Olive Oil
  • Roasted Walnut Oil
  • Regenerative Sunflower Oil
  • 4oz Vanilla Paste
  • Fleur de Sel Almond Butter

Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.

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About Lemon Crepes

Crepes are thin, buttery French pancakes with crispy, lacy edges. They can be made with ingredients and equipment you probably already have at home.

Crepes are usually either filled and folded, or filled and rolled. They're a delicious breakfast for a special day, especially since it's easy for everyone to customize their own.

Most people flavor their crepes with the filling, but I decided to add the flavor to the crepe itself with lemon zest and lemon juice. The citrus flavor pairs well with sweet berries.


The crepes themselves are made from seven ingredients.

Ingredients for lemon crepes: milk, salt, eggs, lemon, butter, sugar and flour.
  • all-purpose flour
  • white sugar
  • kosher salt
  • a lemon
  • milk
  • eggs
  • melted butter

For filling, I used seedless raspberry jam and fresh raspberries. You can use whatever flavor of jam you prefer that pairs well with lemon: strawberry, mixed berry, cherry, peach, etc. Top the crepes with whatever fresh fruit complements your filling.


It couldn't be simpler to make the crepe batter: mix everything in a blender!

After blending the batter, pour it into an airtight container and refrigerate for at least one hour, and up to 24 hours, to allow the batter to rest and the gluten strands to relax, otherwise, your crepes will be tough.

When ready to cook, place the melted butter for cooking next to your stovetop and place a nonstick skillet over medium heat. Pour 1 teaspoonful of butter into the pan and swirl it around, then pour ¼ cup of the crepe batter into the pan.

Crepe batter being poured into a nonstick skillet.

Swirl the pan around so that the entire bottom of the skillet is coated in a thin layer of batter.

Tilting the skillet to coat with crepe batter.

After about a minute, once the edges look dry and light brown, carefully flip the crepe over and cook another 45 or so seconds on the other side.

A crepe cooking on the second side in a nonstick skillet.

Repeat with remaining batter, adding 1 teaspoonful of melted butter to the pan before adding the next ¼ cupful of batter.

When you're ready to serve, place a crepe on a plate. Spread about a tablespoonful of jam on the crepe.

Spreading raspberry jam on a crepe.

Fold the crepe in half.

A crepe filled with raspberry jam, folded in half.

Fold it again, and top with fresh raspberries and dust with powdered sugar.


Whether you are dairy-free or gluten-free, you can still make these crepes with these easy subsitutions.

  • Dairy-free - substitute an equal amount of a dairy-free milk such as almond milk or coconut milk, and canola or coconut oil instead of the butter.
  • Gluten-free - use 1 cup gluten-free all-purpose flour instead of ¾ regular all-purpose flour. Add ¼ teaspoon xantham gum if your gluten-free flour doesn't already contain it.


You will need a blender to mix the batter. If you don't have a blender, you can use a food processor, or place the ingredients in a tall storage container and use an immersion blender.

To cook the crepes, you will need an 8-inch nonstick pan, and a very thin spatula.

For stacking the crepes as you cook them, you will need parchment or wax paper.

Two plates of lemon crepes with fresh raspberries.


Stack the crepes between layers of parchment or wax paper, and wrap the stack in plastic wrap or place in a large zip-top bag. Store in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Top tip

Have realistic expectations. At least a few of your crepes are going to rip. Your edges are going to be uneven. They will still be tasty!

Lemon crepes with fresh raspberries.

Lemon Crepes with Raspberry Filling

Yield: 8 crepes
Prep Time: 10 minutes
Cook Time: 15 minutes
Rest Time: 1 hour
Total Time: 1 hour 25 minutes

Homemade lemon crepes filled with raspberry jam are delicious at breakfast, brunch, or even for dessert!


For the crepes

  • ¾ cup (3.25 oz/92 g) all-purpose flour
  • 2 tablespoons (.8 oz/22 g) sugar
  • Pinch of kosher salt
  • Zest and juice of one lemon
  • 1 ¼ cups (10 fl oz/295 mL) milk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons (1 oz/30 g) unsalted butter, melted. and cooled

For cooking

  • 3 tablespoons unsalted butter, melted

For the filling

  • ½ cup (6 oz/170 g) seedless raspberry jam
  • 1 pint fresh raspberries
  • ¼ cup (1 oz/28 g) powdered sugar, for dusting


  1. Combine all of the crepe ingredients in a blender. Blend until fully mixed.
  2. Pour the batter into an airtight storage container and refrigerate at least 1 hour, and up to 24 hours.
  3. When ready to cook, place a nonstick pan over medium-low heat, and place the melted butter for cooking next to the stovetop.
  4. Pour 1 teaspoonful of butter into the nonstick pan, then pour ¼ cup (60 ml) of the batter into the pan, and gently tilt it to cover the surface with a thin layer of batter.
  5. Cook for about 60 seconds, until the edges look dry and light brown, then very carefully flip the crepe over with a very thin spatula. Cook another 45 to.60 seconds.
  6. Slide the crepe out of the pan onto a plate and cover with wax paper.
  7. Repeat with another teaspoonful of butter and ¼ cup (60 ml) batter, placing wax paper over each crepe, until all the batter is cooked.
  8. To serve, place a crepe on a plate. Spread 1 tablespoon of jam on the crepe, and fold it in half, then fold in half again. Top with fresh raspberries and sprinkle with powdered sugar, then serve.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 66mgSodium: 52mgCarbohydrates: 15gFiber: 3gSugar: 3gProtein: 3g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

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A fork holding a cut piece of lemon crepe with raspberry jam.

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