Griddle Recipe: Lemon and Honey Crepes

Prep Time: 7 minutes
Chill Time: 45 minutes
Cook Time: 14 minutes


Yields 18-20 crepes

  • 1 cup whole milk
  • ¼ cup water
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey, plus more for serving
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • Vegetable oil

You will also need:

  • Crepe spreader


  1. Add all the ingredients except for the vegetable oil to a blender or food processor. Blend/process until well combined.
  2. Refrigerate the crepe batter for 45 minutes.
  3. Preheat griddle to medium-low heat. Rub the griddle with an oiled paper towel.
  4. Pour 2 tablespoons of batter onto the grill once heated. Spread into a large circle using the crepe spreader.
  5. Cook for 30 seconds then flip.
  6. Cook for another 10 seconds.
  7. Repeat with the remaining batter. Lightly oil the griddle beforehand.
  8. Plate and serve with a drizzle of honey.

Tip: Do not stack crepes until they have fully cooled.

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