Butter-Sugar-Lemon Crêpe


crepes_butter sugar lemon crepe-001

by Martha Holmberg, Crêpes - 50 Savory and Sweet Recipes

These are a popular after-school snack for kids lucky enough to live in crêpe-loving countries. You can use granulated of confectioners’ sugar. Fold them into triangles, roll them up, or leave them flat like pancakes on your plate—all ways are good. The key is to eat them right away while they’re warm, and watch out for dripping butter!


1 Versatile Crêpe or your choice
1 tsp butter, preferably salted, at room temperature
1/2 tsp granulated or confectioners’ sugar
Squeeze of fresh lemon juice


Heat a small skillet over medium heat. Lay the crêpe presentation-side up in the skillet and let it heat through for about 15 seconds. Flip it over, and using a rubber spatula or the bottom of a spoon, spread it with the butter. Sprinkle the butter with 1/4 tsp of the sugar, and then fold the crêpe into a half-moon shape. Sprinkle the remaining 1/4 tsp sugar over the crêpe, drizzle it with a good squeeze of lemon juice, and then fold it once more into a triangle. Slide the crepe onto a plate and eat it right away.



Makes 1 filled crêpe; serve 1 as a snack or dessert

Variation: instead of folding the crêpe into a triangle, you can spread the butter and sprinkle the sugar over the entire crêpe, then roll the crepe into a tight cylinder. Squeeze the lemon over the top. Or just stack two or three crêpe on a plate, each one buttered, sugared, and “lemon-ed”.

Recipes: Desserts, Crêpe, Dairy, Kosher

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