Limoncello crepes

    40 min

    These Limoncello crepes are easy to make and taste delicious without being too sweet or too sour. The Limoncello adds a lovely touch to the traditional lemon and sugar combination.

    12 people made this

    Serves: 8 

    • 250g sifted plain flour
    • 1 teaspoon salt
    • 3 eggs
    • 500ml milk
    • 25g butter, melted
    • 1 tablespoon lemon juice
    • 2 tablespoons Limoncello
    • 40g caster sugar
    • icing sugar to serve

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Add the flour and salt to a bowl and make a well in the centre and add the eggs. Stir with a wooden spoon until smooth. Gradually add milk, melted butter, lemon juice and lemon liqueur. Mix well. Set aside for 1 hour.
    2. Grease a pan or griddle and heat over medium heat. When hot, add a ladleful of batter and tip to evenly coat the pan with the batter. Cook the crepe for 2 minutes, flip over and cook for 30 seconds. Repeat until you no longer have any batter left. Fold the crepes into quarters or roll them and sprinkle with icing sugar.

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