Traditional French crêpes with lemon and cinnamon sugar

Traditional French crêpes with lemon and cinnamon sugar

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  • 12
  • Easy
  • 15 minutes, plus 30 minutes' chilling time
  • 10 minutes
  • Woolworths Villiera Light Moscato 2016
  • Buy Ingredients Here


  • 2 free-range eggs
  • 1 cup milk
  • ½ cup water
  • 120 g flour, sifted
  • ½ t salt, sifted
  • 2 T butter, melted, plus extra for flying
  • 100 g sugar
  • 2 T cinnamon
  • 1 lemon, juiced

Cooking Instructions

Whisk the eggs, milk and water until well incorporated. Gently whisk the sifted dry ingredients into the wet mixture and add the cooled, melted butter. Pour through a strainer to remove any lumps, then chill for 30 minutes.

Heat a little butter in a non-stick crêpe pan over a medium to high to high heat. Pour in just enough batter to coat the pan, then rotate it to distribute the batter evenly. Cook the crêpe for a few minutes until golden brown. Flip it and cook the other side. Repeat with the remaining batter. Sprinkle over the sugar, cinnamon and a squeeze of lemon juice and roll up.

Cook's note: Crêpes are made with a loose batter, resulting in a thin pancake. They are gently cooked in a butter-greased crêpe pan to develop their distinctive golden, lacy pattern.

See more delicious pancake recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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