Crepes with Tangy Lemon Sauce

Crepes with Tangy Lemon Sauce

Light, lemony pancakes.


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Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 15 mins

Yield: 6 x crepes

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe


  • 1 cup all-purpose white flour
  • 1 egg, lightly beaten
  • 1/2 tsp margarine (milk-free) or buttery spread
  • 2 Tbsp custard powder *
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 1 cup low-fat soy milk
  • 1 1/2 cup low-fat soy milk, extra


CREPES: Sift flour into a bowl. Gradually add combined egg and 1 cup soy milk, mixing until smooth.

Heat margarine in a non-stick skillet. Pour off excess. Add 2 tablespoons batter, rotating pan quickly to coat bottom thinly and evenly. Brown on both sides. Repeat until all batter mixture is used.

SAUCE: Combine custard powder and sugar in a saucepan or bowl. Gradually add lemon juice and add 1-1/2 cups soy milk, stirring until smooth.

Stir over medium heat until mixture boils and thickens (or microwave on HIGH [100%] for 5 minutes, stirring occasionally. Serve over warmed crepes.


* Please carefully check the ingredients of this product to ensure it contains no dairy, if a dairy-free recipe is required.

Nutritional Info (per serving)

CALORIES 199 cals
Kilojoules 833 kJ
Fat 1.8 g
Saturated Fat 0.3 g
Cholesterol 33 mg
Sodium 52 mg
Carbohydrates 41.1 g
Fiber 1.5 g
Total Sugars 20.2 g
Protein 4.9 g
Calcium 94.0 mg
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