Medium

Lemon and Sugar Crepes - The Proper Version

Name: Lemon and Sugar Crepes - The Proper Version
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 110g plain flour, sifted; 200ml whole milk; 75ml cold water, the water is key to a thinner batter; 2 large egg; 30g unsalted butter, melted; 2 lemons, zest of 1, juice of both; 4 tbsp caster sugar, for serving

Prep 10 minsCook 15 minsServes 4£0.70/servingClassic British

The lemon and sugar pancake is the default British Pancake Day experience, but most people make it with a slightly too-thick batter that produces something closer to a dropped scone than a crepe. This recipe is the proper version - paper-thin, slightly lacy at the edges, crisp when rolled, with the lemon and sugar soaking into the surface rather than sitting on top. The technique difference from a standard pancake is the batter-to-pan ratio: you want even less batter per pancake, and a slightly hotter pan. Get this right and you will not need any other recipe.

Lemon and Sugar Crepes - The Proper Version - classic british pancake recipe served on a plate, photographed from above

Ingredients

110g (4oz)plain flour, sifted
200ml (7fl oz)whole milk
75ml (2.5fl oz)cold water, the water is key to a thinner batter
2large egg
30g (1oz)unsalted butter, melted
2lemons, zest of 1, juice of both
4 tbspcaster sugar, for serving

Method

1
Whisk flour, eggs, and a pinch of salt together. Add the milk gradually, whisking until smooth.
2
Add the cold water and melted butter. Whisk to combine. The batter should be very thin - thinner than single cream.
Tip
The water is what makes these thinner than a standard British pancake. Do not skip it.
3
Stir in the lemon zest. Rest the batter for 30 minutes.
Tip
Thirty minutes is important here. The gluten needs to relax for the crepe to be properly tender.
4
Heat a pan over medium-high to high heat. Wipe with a thin layer of butter on kitchen paper.
Tip
Higher heat than you think. The pan should be properly hot - a drop of water should evaporate almost instantly.
5
Pour just enough batter to barely coat the base, tilting immediately in all directions. Pour any excess batter back into the jug.
Tip
Less batter than you think. These should be nearly translucent when held to the light.
6
Cook for 45 seconds until the edges are golden and beginning to lift. Flip and cook for 20 seconds.
7
Slide onto a plate. Squeeze lemon juice over the surface, scatter caster sugar, and roll immediately while still warm.
Tip
Roll tightly. The warmth helps the sugar dissolve into the lemon juice.

Pro Tips

→Use a combination of milk and water. The water produces a thinner, lacier crepe than milk alone.
→The batter must rest for 30 minutes. This is non-negotiable for a proper crepe texture.
→Pour any excess batter back into the jug - you want barely enough to cover the pan.
→Serve immediately. Lemon and sugar crepes are best eaten as they come off the pan.
→Warm your plates in a low oven. A cold plate causes the crepe to go limp quickly.

Topping Ideas

Straight lemon juice and caster sugar (the only real choice)Lemon curd and a dusting of icing sugarHoney and lemon (for a less sharp version)

Learn More

Terms in this recipe

Pancake Day Shrove Tuesday Drop scone Crepe

Defined in the Pancake Day glossary.

Questions & answers

What makes a crepe different from a regular British pancake?⌄

Crepes use more liquid relative to flour, producing a thinner batter that spreads across the pan in a very thin layer. They also typically use a combination of milk and water rather than milk alone, and the batter rests for longer to allow the gluten to relax fully.

How do you stop crepes from tearing?⌄

Crepes tear when the batter is too thick, the pan is not hot enough, or the crepe is flipped too early. Use a thinner batter, ensure the pan is properly hot, and wait until the edges are clearly golden and lifting before you flip.

Can you make crepe batter the night before?⌄

Crepe batter improves with resting and can be made up to 24 hours ahead. Cover the bowl and refrigerate overnight. Bring back to room temperature before cooking and give it a stir - the batter may have thickened slightly, so add a splash of water if needed.

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15m£0.70DF