Lemon & Strawberry Crepes
Serves: 6
  • 3 eggs
  • 1⅓ cup milk (I used almond milk)
  • 1 cup all purpose flour
  • ¼ teaspoon salt
  • 3 tablespoon melted butter, cooled
  • zest from ½ lemon
  • 1 package vanilla sugar (I used Dr. Oetker)
  • * note* - If you can't find this use 1 teaspoon vanilla extract and 1 tablespoon granulated sugar
  1. In a large mixing bowl combine the eggs, milk, flour, salt and cooled melted butter. Add in the vanilla sugar and lemon zest.
  2. Using a wire whisk, mix until combined.
  3. Heat a non-stick crepe pan or skillet to medium heat.
  4. Using a paper towel, lightly grease the pan with butter.
  5. Pour ½ cup of crepe batter into the pan and tilt it so the batter covers the pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute.
  6. Flip over and cook for a few more seconds until done.
  7. Feel free to fill your crepes with anything your heart desires, then roll them up, or fold them into fourths.
  8. Serve with fresh berries, powdered sugar, whipped cream....the sky is the limit.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2018/02/13/lemon-strawberry-crepes/