Meyer Lemon and Chamomile Crepes
These Meyer Lemon and Chamomile Crepes are a light and delicate treat that perfectly balances the bright citrus flavor with the soothing notes of chamomile. The crepes are tender, with a hint of Meyer lemon zest and vanilla, while the Chamomile Suzette Syrup adds a luxurious sweetness. Topped with fresh berries, Greek yogurt, and a dusting of powdered sugar, this dish is an ideal breakfast, brunch, or dessert.
Why You’ll Love This Recipe
This recipe combines the delicate flavors of Meyer lemon and chamomile into a beautiful, light crepe that’s perfect for any occasion. The syrup, made with chamomile and Meyer lemon, adds a subtle floral sweetness that elevates the crepes. Topped with fresh fruit and Greek yogurt, it’s a treat that’s both refreshing and indulgent. Whether you serve it for breakfast or dessert, these crepes are guaranteed to impress.
Ingredients
For the Crepes:
- 2 eggs
- 1 cup milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- ¼ teaspoon salt
- Zest of 1 Meyer lemon
- Greek yogurt and powdered sugar, for serving
- Fresh berries and/or citrus, for serving
For the Chamomile Suzette Syrup:
- 6 tablespoons butter
- ⅓ cup honey
- 1-2 tablespoons loose leaf chamomile tea
- ¼ cup Meyer lemon juice + 1 tablespoon zest
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crepe Batter: In a medium bowl, whisk together the eggs, milk, melted butter, and vanilla until smooth. Add the flour, salt, and lemon zest and whisk until the batter is free of lumps. Let the batter sit for at least 30 minutes to allow the flour to hydrate.
- Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or cooking spray. Pour a small amount of batter into the pan, swirling it around to coat the bottom evenly. Cook for 1-2 minutes, until the edges start to lift and the bottom is lightly golden. Flip the crepe and cook for another 30 seconds to 1 minute. Remove from the pan and keep warm. Repeat with the remaining batter, stacking the crepes as you go.
- Make the Chamomile Suzette Syrup: In a small saucepan, melt the butter over medium heat. Add the honey and chamomile tea and bring to a simmer. Let it steep for about 3-5 minutes, then strain out the tea leaves. Stir in the Meyer lemon juice and zest, and simmer for an additional 1-2 minutes until the syrup is slightly thickened.
- Assemble the Crepes: Fold each crepe into quarters and place them on serving plates. Drizzle with the chamomile Suzette syrup and top with Greek yogurt, powdered sugar, fresh berries, and/or citrus.
Servings and Timing
This recipe yields approximately 4 servings (about 2 crepes per person) and takes about 1 hour to prepare, including resting time for the batter.
Variations
- Flavored Syrup: If you’re not a fan of chamomile, you can swap the chamomile tea for another herbal tea, such as lavender or jasmine, to create a different flavor profile.
- Fruit Toppings: While fresh berries are a perfect choice, you can also use other fruits like sliced peaches, strawberries, or oranges to top your crepes.
- Dairy-Free Option: For a dairy-free version, substitute the milk with almond milk or oat milk, and use a dairy-free butter alternative. Greek yogurt can be replaced with coconut yogurt.
Storage/Reheating
- Storage: These crepes are best enjoyed fresh, but you can store leftover crepes in the refrigerator for up to 2 days. Keep them in an airtight container to prevent them from drying out.
- Freezing: To freeze the crepes, layer them with parchment paper and wrap them tightly in plastic wrap or foil. Store in the freezer for up to 3 months.
- Reheating: To reheat, warm the crepes in a skillet over medium heat for about 1 minute per side. You can also reheat them in the microwave, covered with a damp paper towel, for 20-30 seconds.
FAQs
1. Can I use regular lemon zest instead of Meyer lemon zest?
Yes, you can substitute regular lemon zest, but Meyer lemons offer a sweeter, less acidic flavor, which complements the chamomile syrup better.
2. Can I make the crepe batter the night before?
Yes, you can prepare the batter the night before and refrigerate it overnight. Just give it a good stir before cooking.
3. Can I use a crepe pan for this recipe?
A non-stick skillet works perfectly, but if you have a crepe pan, it will make the process a little easier by helping you create thinner, more uniform crepes.
4. Can I use a different sweetener instead of honey?
Yes, you can substitute the honey with maple syrup, agave nectar, or a sugar substitute if you prefer.
5. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour, and the recipe will still turn out delicious.
6. What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, you can use regular yogurt, mascarpone, or even a dairy-free yogurt alternative.
7. How do I prevent the crepes from sticking to the pan?
Make sure the pan is preheated properly and lightly greased. You may also want to use a non-stick skillet for the best results.
8. Can I make the chamomile syrup ahead of time?
Yes, the chamomile syrup can be made in advance and stored in the refrigerator for up to 1 week. Reheat before serving.
9. What if I don’t have loose-leaf chamomile tea?
You can use chamomile tea bags instead. Just cut open 1-2 tea bags and use the tea leaves inside for the syrup.
10. Can I serve the crepes with whipped cream instead of yogurt?
Yes, whipped cream is a great alternative to Greek yogurt if you’re looking for a more indulgent topping.
Conclusion
These Meyer Lemon and Chamomile Crepes are a delightful and elegant treat that combines fresh citrus and floral flavors in the most comforting way. The chamomile Suzette syrup adds a touch of sweetness, while the crepes themselves are light and airy, making them perfect for a special breakfast or dessert. Whether you’re treating yourself or serving guests, these crepes are sure to impress with their delicate flavors and beautiful presentation.
Crepes Suzette with Meyer Lemon Chamomile
- Total Time: 1 hour (including resting time)
- Yield: 4 Servings
- Diet: Vegetarian
Description
These Meyer Lemon and Chamomile Crepes are a delicate, refreshing treat that perfectly blends citrusy Meyer lemon and soothing chamomile. Topped with chamomile Suzette syrup, fresh berries, and Greek yogurt, these crepes offer a light yet indulgent breakfast, brunch, or dessert. The floral sweetness of the syrup complements the tender crepes, making this recipe a luxurious choice for any occasion.
Ingredients
These Meyer Lemon and Chamomile Crepes are a delicate, refreshing treat that perfectly blends citrusy Meyer lemon and soothing chamomile. Topped with chamomile Suzette syrup, fresh berries, and Greek yogurt, these crepes offer a light yet indulgent breakfast, brunch, or dessert. The floral sweetness of the syrup complements the tender crepes, making this recipe a luxurious choice for any occasion.
Instructions
-
Prepare the Crepe Batter: Whisk together eggs, milk, melted butter, and vanilla in a medium bowl. Add flour, salt, and lemon zest; whisk until smooth. Let sit for 30 minutes.
-
Cook the Crepes: Heat a non-stick skillet over medium heat. Grease with butter or spray. Pour a small amount of batter, swirling to coat the pan. Cook for 1-2 minutes until edges lift and bottom is golden. Flip and cook for 30 seconds more. Keep warm and repeat with remaining batter.
-
Make the Chamomile Suzette Syrup: Melt butter in a small saucepan over medium heat. Add honey and chamomile tea, simmer for 3-5 minutes. Strain the tea leaves. Stir in Meyer lemon juice and zest, and simmer for 1-2 minutes until thickened.
-
Assemble the Crepes: Fold crepes into quarters and place on serving plates. Drizzle with chamomile syrup, top with Greek yogurt, powdered sugar, and fresh berries/citrus.
Notes
- Syrup Variations: Substitute chamomile tea with lavender or jasmine tea for different flavors.
- Fruit Options: Use peaches, strawberries, or oranges as crepe toppings for variety.
- Dairy-Free: Replace milk with almond/oat milk and butter with a dairy-free alternative. Use coconut yogurt instead of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
