Lemon Crepes


Dress up this Lemon Crepe recipe with a lemon crepe filling of citrus-infused Greek yogurt for breakfast or lemony whipped cream for dessert.

Lemon Crepes
Photo: Jason Donnelly
Total Time:
25 mins
1 crepe and 1/4 cup berry mixture each


  • 2 ½ cup blueberries, raspberries, and/or sliced strawberries

  • 2 - 3 teaspoon honey

  • ¾ cup fat-free milk

  • ½ cup all-purpose flour

  • 1 egg

  • 1 tablespoon canola oil

  • 2 teaspoon sugar

  • 1 teaspoon finely shredded lemon peel

  • ½ cup mascarpone cheese, softened

  • 2 tablespoon honey

  • Finely shredded lemon peel (optional)


  1. In a medium bowl combine berries and 2 to 3 teaspoons honey; toss gently to combine. Set aside. In a medium mixing bowl combine milk, flour, egg, oil, sugar, and 1 teaspoon lemon peel; whisk until smooth.

  2. Heat a lightly greased 8-inch skillet over medium-high heat; remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with the remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.

  3. In a small bowl combine mascarpone cheese and 2 tablespoons honey. Spread unbrown side of each crepe with 1 tablespoon of the cheese mixture; fold crepe into quarters. Serve crepes with berry mixture. If desired, garnish with additional lemon peel.

Nutrition Facts (per serving)

139 Calories
7g Fat
17g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 139
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 33mg 11%
Sodium 22mg 1%
Total Carbohydrate 17g 6%
Total Sugars 10g
Protein 4g
Vitamin C 3.5mg 18%
Calcium 30.3mg 2%
Iron 0.5mg 3%
Potassium 73mg 2%
Folate, total 16.1mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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