lemon crepes

Saucy lemon crepes

1 hour
6 servings
  • Preparation time:
  • Cooking time:
  • Total time:

These fluffy, folded crepes are a delightful dessert or a sweet breakfast!
  • Ingredients
  • Method


Finely grated zest and fresh juice of 2 lemons (2 tsp. zest, 6 Tbsp. juice)
⅔ level cup sugar substitute
1 level tsp. cornstarch
1 level cup all-purpose flour
1 cup skim milk
3 large eggs, beaten
1 tsp. vanilla extract
Cooking spray*
6 Tbsp. plain fat-free Greek yogurt, for serving
1 level Tbsp. confectioners’ sugar, for dusting
A small handful of fresh mint leaves, to decorate
*Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.


  1. First make the sauce: Place ⅔ cup water, lemon juice, 2 tablespoons sugar substitute and the cornstarch in a small pan and whisk to combine. Bring to a simmer over medium heat and then simmer for 1 minute. Stir in 1 teaspoon lemon zest. Set aside and keep warm while making the crepes.
  2. Combine the flour, remaining sugar substitute and a pinch of salt in a bowl. Mix in the milk, eggs, 1 teaspoon lemon zest and vanilla extract, then whisk until smooth.
  3. Spray a 6" nonstick skillet with cooking spray* and place over medium heat. Pour 2½ tablespoons of the batter into the pan and rotate the pan to coat the base evenly. Cook for 1–2 minutes or until lightly browned underneath. Using a spatula, flip over the crepe and cook for another 1–2 minutes. Remove from the pan, fold into quarters and keep warm while cooking the remaining 11 crepes.
  4. Divide the folded crepes among 6 warmed plates and drizzle with lemon sauce. Serve each with a spoonful of yogurt on the side, dust with confectioners’ sugar and decorate with mint leaves.


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