La Citron Recipe
Fresh squeezed lemon & lemon slices in a buttery crêpe.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crêpe Batter
Lemon Filling
Method
Prepare Crêpe Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt until combined.
- 2
- 3
Combine Mixtures
Pour the wet mixture into the dry ingredients and whisk until the batter is smooth. Let it rest for 30 minutes.
Cook Crêpes
- 4
Heat the Pan
Place a non-stick skillet over medium heat and lightly grease with butter.
- 5
Pour the Batter
Pour about 1/4 cup of crêpe batter into the pan, swirling it to cover the bottom evenly.
- 6
Cook the Crêpe
Cook for about 2-3 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook the other side for another minute.
- 7
Repeat
Repeat with remaining batter, stacking the cooked crêpes on a plate and covering them to keep warm.
Prepare Lemon Filling
- 8
Juice the Lemons
Squeeze the juice from the fresh lemons into a small bowl, removing any seeds.
- 9