Classic Lemon & Sugar Crêpes

By / Photography By Kathryn Brass-Piper | October 07, 2015


Brush the underside of each crêpe with lemon juice, then sprinkle with sugar and lemon zest. Fold in quarters and serve warm with a dusting of powdered sugar.


  • 1 lemon, zested and juiced
  • ¼ cup powdered sugar
  • 8 prepared basic crêpes
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