French Lemon Vanilla Crepes
Thin golden crepes with milk, eggs, vanilla, lemon zest, and a soft buttery edge.
Instructions
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Whisk flour, sugar, and salt in a mixing bowl.
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Add eggs, milk, vanilla, lemon zest, and melted butter, then whisk until smooth.
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Let the batter rest so the flour hydrates and bubbles settle.
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Heat a nonstick pan and lightly butter the surface.
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Pour in a thin layer of batter and swirl the pan quickly.
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Cook until the edges lift and the underside is golden.
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Flip and cook the second side briefly.
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Stack crepes and serve warm with fruit, honey, or yogurt.
Tips
A short batter rest makes the crepes softer and easier to flip.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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