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Lemon Crepe Batter

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  Eggs 3
  Egg yolks 2
  Lemon juice 1⁄4 Cup (4 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Plain flour 1 Cup (16 tbs)
  Sugar 1 1⁄4 Tablespoon
  Salt 1⁄2 Teaspoon
  Vegetable oil 1 1⁄2 Tablespoon
  Lemon rind 2 Teaspoon, grated

Beat the eggs, egg yolks and lemon juice together either by hand or in an electric blender.
Add the milk and beat well.
Sift together the flour, sugar and salt and gradually add to the egg mixture.
Add the vegetable oil and blend thoroughly.
If mixing by hand, pour the batter through a sieve.
Stir in the lemon rind and set aside for at least an hour before using.
If too thick, add a little milk and mix well.
Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frypan.
Tip the pan to spread the batter.
Cook until the top is dry.
Turn over and cook the other side for 15 seconds.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1252 Calories from Fat 472

% Daily Value*

Total Fat 53 g81.6%

Saturated Fat 14.2 g70.9%

Trans Fat 0 g

Cholesterol 1021.6 mg340.5%

Sodium 1262.3 mg52.6%

Total Carbohydrates 157 g52.3%

Dietary Fiber 4.9 g19.6%

Sugars 31 g

Protein 38 g76.8%

Vitamin A 27.1% Vitamin C 68.3%

Calcium 34.3% Iron 23.6%

*Based on a 2000 Calorie diet


Lemon Crepe Batter Recipe