Lemon Crêpes

These Crêpes are a lemon lovers dream! Light and sweet. The perfect summer treat. The recipe is below and the link to my electric crepe pan (that I am absolutely obsessed with) is here! https://amzn.to/4mLsT1E

Crepe pan here: https://amzn.to/4mLsT1E

Lemon Crêpes

Crêpes Ingredients

3 large eggs

¾ cup milk (whole milk or low-fat)

½ cup all-purpose flour

2 tablespoons unsalted butter (melted), plus more for the pan

1 tablespoon granulated sugar

¼ teaspoon salt

Lemon juice (for serving)

Powdered sugar (for serving)

Lemon curd (for serving)

My crepe pan here: https://amzn.to/4mLsT1E

Lemon Whipped Cream Ingredients

1 cup (240 ml) heavy whipping cream, cold

3 tablespoons powdered sugar

1 teaspoon lemon zest (finely grated)

1 tablespoon fresh lemon juice

¼ teaspoon vanilla extract

Directions

1. In a large measuring cup or blender add eggs, milk, flour, sugar, and salt. Blend or whisk until smooth.

2. Mix in the melted butter.

3. Cover and allow to rest in the fridge for at least 25 minutes.

4. Heat a large non-stick skillet over medium-low heat and melt ½ tablespoon of unsalted butter on the pan.

5. Pour ¼ cup batter into the center of the pan. Swirl the pan, tilting to distribute the batter all the way to the edges.

6. Cook the first side for 60 seconds until lightly browned.

7. Gently slide a spatula under the edges of the crêpe to flip.

8. Cook for an additional 60 seconds until cooked through and just slightly browned.

9. Repeat with remaining batter, adding more butter to the pan as needed.

10. To serve, add 1 tablespoon lemon juice and 1 tablespoon powdered sugar onto half of each crêpe. Fold into quarters and stack. Serve with whipped cream or eat as is.

Directions for Whipped Cream

1. Chill your mixing bowl and beaters for best results (15 minutes in the freezer). Add the cold heavy cream to the bowl.

2. Begin beating on medium speed. Once it starts to thicken, add the powdered sugar, lemon zest, lemon juice, and vanilla if using.

3. Beat until soft to medium peaks form—be careful not to over whip or it may turn grainy.

4. Use immediately or store in the refrigerator for up to 24 hours.