Crepes au Sucre et Citron (Dairy Free Lemon Crepes)
Thin, lacy dairy free crepes brushed with lemon juice and sugar, just like the Breton crepe stalls.
- Time50 mins
- LevelEasy
- Costabout £0.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the flour and 1 tbsp sugar in a large bowl. Make a well in the middle and crack in the eggs.
- 2
Whisk in the oat milk a little at a time, then the melted spread and vanilla, until you have a smooth batter like single cream.
- 3
Rest the batter for 30 minutes. It will thicken a little, so loosen with a splash of water if needed.
30 min - 4
Heat a 22 cm non stick frying pan over a medium heat and wipe with a little oil on kitchen paper. Pour in a small ladle of batter and tilt the pan to coat it thinly.
- 5
Cook for 1 minute until the edges lift and the underside is golden. Flip and cook 30 seconds. Slide onto a plate and keep warm under a clean tea towel.
1 min - 6
Repeat with the rest, oiling the pan now and then. Sprinkle each crepe with sugar and lemon juice, fold in quarters and serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.