Lemon Sugar Skillet Crepes - These lemon sugar skillet crepes are thin, tender, and lightly buttery with delicate crisp edges that fold into soft layers. Fresh lemon juice brightens the warm sweetness of sugar, giving each bite a clean, classic balance that feels light but satisfying. The crepes cook fast in a hot pan, making them ideal when you want a beautiful dessert without a long prep. Finished simply with lemon and sugar, they look elegant on a plate and taste like a timeless café treat.

Save

Lemon Sugar Skillet Crepes - This recipe works because the batter is hydrated enough to spread into a paper-thin layer, but balanced with eggs for structure so it flips without tearing. A short rest lets the flour absorb liquid, which reduces lumps and makes the crepes cook up smoother and more tender. After testing, I found that using a moderately hot skillet and swirling quickly creates an even thickness with crisp, lacy edges, while too-high heat browns before the center sets. Lemon and sugar are added after cooking so the citrus stays bright and the sugar lightly melts into the warm surface, creating a glossy coating rather than soaking the crepe. This aligns with my focus on technique over complexity: a simple batter, the right pan temperature, and confident swirling deliver professional results every time.

Dietary Notes

✓ Fast Skillet Dessert
✓ Pantry Staples
✓ Light & Tender Texture
✓ Under-30-Minute Total

♥

Why You'll Love This

Café-Style Finish: Lemon and sugar melt into a glossy coating with a bright, clean bite.
Quick Cook Time: Each crepe cooks in minutes, making this a fast, elegant dessert.
Reliable Texture: Rested batter and balanced eggs create tender crepes that flip easily.
Flexible Serving: Add berries, whipped cream, or jam without changing the core method.

Lemon Sugar Skillet Crepes

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 10

🔥 Cook Time: 6min

🥨 Yield: 4

🍞 Method: Sautéing

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

Leave a review

restaurant Ingredients

1 cup all-purpose flour
1 1/4 cups whole milk
2 large eggs
1 tbsp granulated sugar
1/4 tsp fine sea salt
2 tbsp unsalted butter, melted
2 tbsp unsalted butter, for skillet
1/4 cup fresh lemon juice
1/3 cup granulated sugar, for finishing
1/2 tsp lemon zest, optional for garnish

Save

✏️

all-purpose flour Measure flour by spooning into the cup and leveling to avoid a heavy batter that cooks up tough. Resting the flour in liquid helps it hydrate for a tender, flexible crepe with a smooth, velvety surface.
whole milk Whole milk adds richness and helps the batter spread thinly across the skillet for delicate layers. If your batter feels thick, a small splash more milk loosens it so it swirls easily and cooks evenly.
large eggs Eggs provide structure so the crepes flip without tearing while keeping the center tender. Whisk thoroughly to emulsify for a smooth batter and consistent, restaurant-style texture.
granulated sugar A small amount of sugar in the batter encourages light caramelize notes and gentle browning without making the crepes sweet. It also helps the finished crepe taste balanced once the lemon is added.
fine sea salt Salt sharpens flavor and prevents the lemon-sugar finish from tasting one-note sweet. Fine salt dissolves quickly, which guarantees even seasoning in such a thin batter.
unsalted butter, melted Melted butter adds a buttery aroma and keeps crepes tender rather than dry. Mixing it in last helps it emulsify smoothly so you do not get greasy spots or uneven cooking.
unsalted butter, for skillet A light butter layer promotes crisp, lacy edges and prevents sticking. Use just enough to coat the pan; too much butter can fry the crepes and make the surface spotty.
fresh lemon juice Fresh lemon juice delivers bright acidity that cuts the buttery crepe and keeps the finish clean. Add it after cooking so the citrus stays lively and does not toughen the batter.
granulated sugar, for finishing Sprinkle sugar on warm crepes so it partially melts into a glossy coating instead of staying gritty. The sugar also balances the lemon’s acidity for that classic sweet-sour bite.
lemon zest, optional for garnish Lemon zest adds aromatic citrus oils that make the crepes taste fresher without adding extra liquid. Use a fine grate and avoid the white pith to prevent bitterness.

list_alt Instructions

1

Step 1: Whisk the flour, sugar, and salt together until evenly combined - mixing dry ingredients first prevents salty or floury pockets in the thin batter.
2

Step 2: Whisk in the milk and eggs until smooth, then whisk in the melted butter until glossy - a well-emulsified batter cooks into tender, even crepes.
3

Step 3: Rest the batter for 10 minutes until slightly thicker and smoother - resting hydrates the flour and guarantees a more tender, less lumpy crepe.
4

Step 4: Heat a nonstick skillet over medium heat and brush lightly with butter until it shimmers - steady heat builds crisp edges without scorching.
5

Step 5: Pour about 1/4 cup batter into the pan and immediately swirl to coat in a thin layer - quick swirling creates even thickness and prevents tearing.
6

Step 6: Cook for 45 to 60 seconds until the edges look dry and lightly golden, then flip - waiting for dry edges makes certain the crepe releases cleanly.
7

Step 7: Cook the second side for 20 to 30 seconds until just set, then slide onto a plate - brief cooking keeps the center tender and buttery.
8

Step 8: Drizzle with lemon juice and sprinkle with finishing sugar while warm, folding into quarters - the heat melts the sugar slightly for a glossy, classic coating.

Nutrition Facts

content_copy

Calories 260

Protein 9g

Carbs 38g

Fiber 1g

Sugar 18g

Fat 8g

Sodium 230mg

Potassium N/A

🍽️

Serving Suggestions

Serve the crepes warm so the lemon sugar melts slightly and clings to the surface in a thin, glossy layer. For a simple plated look, fold each crepe into quarters and stack them slightly offset so the soft layers show. Add a few berries or a small spoon of yogurt on the side for color contrast, and finish with a whisper of extra lemon zest if you want a fresher aroma. These are best served immediately while the edges are lightly crisp and the centers stay tender and buttery.

How to Store?

Crepes keep well for make-ahead: stack cooled crepes with parchment between each, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat for 20 to 30 seconds per side until warm and flexible; this revives tenderness without making them soggy. Crepes also freeze well for up to 2 months; thaw overnight in the fridge and warm briefly before serving. Keep lemon and sugar separate until serving so the crepes do not absorb moisture and lose their delicate texture.

Other Recipes You'll L❤️ve

If you enjoyed this Lemon Sugar Skillet Crepes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate you taking time to read about this recipe, thank you!