Very Light Lemon Crepes

Very Light Lemon Crepes

Servings 9+ persons, Preparation time 5 minutes, Cooking time: 20 minutes


  • 1 lemon
  • 3 eggs
  • 500ml milk
  • 250g flour, sieved
  • pinch salt
  • Sugar
  • 50ml oil
  • Small saucepan with a diameter of 18 cm


  • Grate one tablespoon of lemon peel.
  • Separate the egg whites from the yolks.
  • Mix the grated lemon peel, yolks, milk, flour and salt into a smooth batter.
  • Use the hand blender to beat the egg whites into a foam in the measuring jug and fold thoroughly into batter.
  • Heat the saucepan. Grease lightly with oil and add half a soup spoon of batter. Spread equally across the pan and bake on both sides until golden brown. Repeat until the batter runs out. Serve the crepes with lemon and sugar.
Very Light Lemon Crepes | Philips

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