Lemon Crepes with Raspberry Sauce



These Lemon Crepes with Raspberry Sauce are a delightful combination of tangy and sweet. The lemon-infused crepes are light and airy, and the homemade raspberry sauce adds a burst of fruity flavor. Perfect for a special breakfast or brunch!

Ingredients:
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups milk
  • 2 tablespoons unsalted butter, melted
  • Zest of 1 lemon
  • 1/2 cup fresh lemon juice
  • 1 cup fresh raspberries
  • 1/4 cup powdered sugar
  • 1/4 cup water

Instructions:

In a bowl, whisk together the flour, granulated sugar, and salt

In another bowl, beat the eggs, then add the milk and melted butter

Mix well

Combine the wet and dry ingredients, stirring until you have a smooth batter

Add the lemon zest to the batter and mix it in

Heat a non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray

Pour a small amount of batter into the skillet, swirling it around to create a thin crepe

Cook for 1-2 minutes or until the edges start to lift

Flip the crepe and cook for an additional 1-2 minutes until lightly golden

Repeat with the remaining batter

In a saucepan, combine the fresh lemon juice, raspberries, powdered sugar, and water

Bring to a simmer and cook for about 5 minutes, mashing the raspberries with a fork as they soften

Strain the raspberry sauce to remove seeds and set it aside

To serve, fold the crepes into quarters, drizzle with the raspberry sauce, and garnish with fresh raspberries and a dusting of powdered sugar


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