Lemon crepes with strawberry syrup is a delicious breakfast treat that will have you waking up to a plate full of sunshine. With vibrant, tangy, and fresh tasting crepes like this, you won’t mind the weather outside as everything will feel warm and cozy inside.
We love crepes (and who doesn’t?) but when I found the recipe for strawberry syrup I just knew I had to try it with some lemon crepes. Lemons and strawberries are a perfect and flavorful combination of awesome. The delicious combination was a surefire hit amongst everybody and they looked gorgeous sitting on the plates. I recommend making the syrup before the crepes so that it has time to cool down and thicken before serving.
What are lemon crepes?
These crepes are a simple made-from-scratch recipe that’s perfect for breakfast (or even dessert). With lemon zest in the batter, every bite has a little burst of tangy freshness that pairs great with the sweetness of the homemade strawberry syrup recipe.
Lemon Crepes with Strawberry Syrup Ingredients
For the lemon crepes, you will need:
-Flour: We need 1 1/4 cups of flour for the base of this crepe recipe.
-Sugar: Just adding in 2 tablespoons of sugar will help to get our crepes to brown up slightly while cooking and taste a little sweeter (but not overwhelmingly so).
-Salt: Just 1/4 teaspoon of salt will help to make these crepes taste flavorful.
-Eggs: We need 3 eggs for these crepes.
-Milk: 1 1/2 cups of milk will help to thin down the batter perfectly so that the batter is nice and thin.
-Butter: We need 2 tablespoons of melted butter for the crepes recipe as well as some additional butter to help grease the pan that the crepes cook in.
-Lemon zest: With 2-3 teaspoons of lemon zest, we can get that fresh taste we’re looking for.
For the fresh strawberry syrup, you will need:
-Strawberries: We need 3 cups of diced fresh strawberries to make our syrup.
-Sugar: Adding in 1 cup of granulated sugar will make our syrup nice and sweet.
-Lemon juice: We will need 2 tablespoons of lemon juice to help keep the strawberries a vibrant color and add in a little acidity to the taste.
-Vanilla: With 1/2 teaspoon of vanilla we can really round out the flavors wonderfully.
How to make lemon crepes with strawberry syrup
How to make strawberry sauce for crepes
In a medium saucepan, bring the strawberries, sugar, lemon juice, and vanilla to a boil.
Lower the heat to a gentle simmer until the strawberries are soft. This should take about 15 minutes.
Remove from the heat and allow the syrup to thicken as it cools. I like to place mine in the fridge.
How to make lemon crepes
Add all of the crepe ingredients into a bowl and whisk until smooth. I like to put my batter ingredients in a blender and pulse a few times until perfect.
Pour about 1/4 cup of the crepe batter into the pan and tilt it around to help the mixture spread to the edges of the pan.
Cook for 1-2 minutes, flip and then cook for an additional minute on the other side.
Repeat until all crepes have been cooked.
This recipe should yield about 18-10 crepes.
Top with whipped cream and homemade strawberry sauce.
- 1 1/4 cup flour
- 2 TBSP sugar
- 1/4 tsp salt
- 3 eggs
- 1 1/2 cup milk
- 2 TBSP melted butter
- 2-3 tsp lemon zest
- additional melted butter for cooking
Fresh Strawberry Syrup
- 3 cups strawberries diced
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla
- Combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft, approximately 15 minutes, stirring occasionally. Remove from heat and the syrup will thicken upon standing.
- For the crepes, add all ingredients in a bowl and whisk until smooth. I've also added mine to my blender and pulsed a few times and it was perfect.
- Heat a small frying pan over medium- high heat. Use a silicone basting brush to spread a little melted butter in the pan. Pour about 1/4 cup of batter in the pan and tilt pan around to spread batter. Cook for about 1-2 minutes, then flip and cook an additional minute on the other side. Repeat until all batter is cooked. Recipe yields about 18-20 crepes.
- Serve topped with strawberry syrup and whipped cream.
Are crepes supposed to be watery?
Crepe batter is supposed to be nice and thin, unlike waffle or pancake batter. This helps it to spread around more easily and once cooked the crepes will be more pliable so you can fold or roll them as desired.
Are crepes just thin pancakes?
While they are a lot alike there are some noticeable differences besides the ways that they are made, served, and eaten. Crepes, unlike pancakes, normally do not contain any leavening agents as they aren’t supposed to puff up and rise as pancakes do.
How long are crepes good for?
If you have some leftover crepes on hand, store them in an airtight container in the fridge for up to 3 days. Simply reheat to eat. Also, for best-tasting results, if you don’t plan on eating them within a day, consider freezing the leftovers instead of placing them in the fridge as crepes tend to dry out pretty quickly and won’t taste early as incredible as they did fresh.
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These lemon crepes with strawberry syrup are absolutely perfect for waking up to a bit of homemade sunshine at the table. You’re going to love them to the very last bite!