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Breakfast recipe · from the recipe book

Brown Butter Lemon Sugar Crêpes with Yogurt

Lacy, nutty crêpes brushed with brown butter and folded around crunchy lemon-zest sugar, served with cool, tangy Greek yogurt and juicy orange segments.

Brown Butter Lemon Sugar Crêpes with Yogurt

Ingredients

  • 3 large150 gEggs
  • 1⅓ cups (320 ml)340 gWhole milk
  • ½ cup70 gAll-purpose flour
  • ½ cup55 gWhole wheat flour
  • ⅛ tsp1 gSalt
  • 1 tsp4 gVanilla extract
  • 2 tbsp30 gUnsalted butter
  • 3 tbsp40 gGranulated sugar
  • 1 tbsp6 gLemon zest
  • 2½ tbsp40 gLemon juice
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 2 medium260 gOrangecut into segments

Steps

  1. Brown the butter: melt the butter in a small pan over medium heat, swirling, until it smells nutty and the bits turn golden, about 4 minutes. Pour it into a small bowl and let it cool slightly.
  2. Make the batter: in a blender or bowl, combine the eggs, whole milk, all-purpose flour, whole wheat flour, salt, vanilla and half of the brown butter; blend or whisk until smooth. Rest the batter for 30 minutes so the whole wheat flour softens; keep the remaining half of the brown butter for the pan and brushing.
  3. Make the lemon sugar: while the batter rests, rub the lemon zest into the sugar with your fingertips until fragrant and damp. Set aside the lemon juice.
  4. Prepare the orange segments and set them aside with the Greek yogurt.
  5. Heat an 8- to 10-inch nonstick skillet over medium heat and brush it lightly with a little of the remaining brown butter.
  6. Pour about 1/4 cup batter into the skillet, swirling to coat thinly. Cook 1 to 1 1/2 minutes until the edges lift and the underside is golden, flip, and cook 30 seconds more until set with no wet spots. Repeat to make about 12 crêpes, brushing the pan with more brown butter as needed and saving a little for the tops.
  7. Fill each crêpe: brush with a thin film of the last of the brown butter, drizzle with some of the lemon juice, sprinkle with some of the lemon sugar, and fold into quarters. Divide the lemon juice and lemon sugar evenly across all the crêpes so both are used up.
  8. Serve 3 crêpes per plate with a spoonful of the Greek yogurt and the orange segments alongside.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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