Lemon and honey crepes

Lemon and honey crepes, so zesty, fresh and light. A delicious springtime dessert or brunch. 

I love crepes and although there is plenty of room in my life for thick American style pancakes, sometimes, particularly around pancake day, it’s so special to stick with the classic crepe style pancake with lemon and sugar. 

This is a playful twist on this classic. I love lemon, it’s such a bright and gorgeous flavour, so instead of the sugar and lemon drizzle, I have swapped things out slightly for honey and lemon curd. This is such a yummy and simple recipe to put together. 

Crepes do take a bit of practice and it’s completely true about what they say about the first pancake, but once you get the hang of them, they are so versatile you’ll want to make them all the time. Great for sweet and savoury. Lovely in pancake bakes. So much choice. Let’s get flipping. 

Ingredients

100g plain flour

Pinch of salt

1 tbsp honey (I like to use a good quality honey that is full of flavour. Something like Payne’s Southdown Bee farm.

300ml milk (I often use semi skimmed)

3 eggs

25g melted butter

Zest 1 lemon 

For the filling:

1 jar lemon curd (approx 2 tbsp per crepe)

For the drizzle:

Juice of 1 lemon and 3 tbsp honey 

Makes 10 crepes 

Method for lemon and honey crepes 

To make the crepes batter, simply add the flour and salt to a large mixing bowl. 

In a jug measure the milk and crack in the eggs and add the honey. Whisk gently to combine. Add in the lemon zest and stir.

Melt the butter and add to milk and eggs. 

Gradually stir the wet ingredients into the flour and salt until you have a smooth, thin batter. 

Leave to one side while you heat the pan.

Using a small hob on medium heat, heat a crepe or 25cm frying pan with a little vegetable oil. Wipe away the excess so only a small amount remains. 

Once the pan is hot, which takes a few minutes, pour a thin layer of batter into the pan, swirling and flicking the mixture so it coats the pan evenly. The first pancake is usually the practice one, so get a feel for it and see if you need to adjust the temperature. 

It takes about a minute to cook the first side. Then using a spatula, loosen the outside of the pancake and then flip and cook for a further minute.

Repeat and cook the rest of the crepes. You can either eat them straight away or leave on a cooling rack with parchment paper in between. 

Once all of the crepes are cooked, fill with the lemon curd and mix the honey and lemon juice and drizzle over the pancakes. 

These are best eaten once they are freshly cooked but you can freeze pancakes for a few months in a sealed bag, separated by parchment paper so that they don’t stick together. 

Looking for other lemon recipes? Try our Lemon Drizzle baked doughnuts or Raspberry ripple lemon mousse or Lemon and blueberry cupcakes