Meyer Lemon Chamomile Suzette Crepes

The Meyer Lemon Chamomile Suzette Crepes is a delightful twist on a classic dish that I simply can’t get enough of. There’s something magical about the combination of fresh, zesty meyer lemon and aromatic chamomile, which transports me back to serene spring mornings. Picture this: it’s a beautiful sunny day, and I’m whipping up these light, airy crepes that are perfect for brunch or a cozy breakfast with friends. The aroma of butter melting in the pan and the sound of the batter sizzling is music to my ears. I love how easy these crepes are to make, yet they always impress anyone at the table. Topped with fluffy greek yogurt and drizzled with a sweet honey syrup, they bring a taste of spring right to your plate. Whether it’s for a special occasion or a simple family gathering, this dish is bound to bring smiles all around.

Have you ever had that moment when a dish just makes the day feel brighter? That’s what Meyer Lemon Chamomile Suzette Crepes do for me. The layers of flavors, complemented by fresh berries or citrus, create a symphony of tastes that dance on your palate. I remember the first time I made these for a brunch party; everyone was raving about how unique and refreshing they were. It’s not just a meal; it’s a way to celebrate the joy of cooking and sharing with those we love.

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Conclusion

The Meyer Lemon Chamomile Suzette Crepes are truly a celebration of fresh flavors and delightful textures. They bring an essence of spring right to your table, making any meal feel special. I encourage you to try this recipe and experience the joy it brings. With a simple preparation and the right ingredients, you can create something that not only tastes amazing but also adds a touch of elegance to your dining experience.

Meyer Lemon Chamomile Suzette Crepes

Indulge in the refreshing taste of Meyer Lemon Chamomile Suzette Crepes! These delicate crepes, filled with creamy greek yogurt and topped with a sweet chamomile syrup, are sure to satisfy your cravings. Perfect for a cozy breakfast or brunch, they are a delightful treat that will brighten your day!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 10 crepes

Course: Breakfast

Cuisine: French

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces eggs
• 1 cup milk
• 3 tablespoons melted butter
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 piece zest of 1 meyer lemon
• greek yogurt and powdered sugar, for serving
• fresh berries and/or citrus, for serving
• 6 tablespoons butter
• 1/3 cup honey
• 1-2 tablespoons loose leaf chamomile tea
• 1/4 cup Meyer lemon juice
• 1 tablespoon zest

Equipment

• Frying Pan
• Blender
• Large Pot
• Saucepan
• Wooden Spoon

Method

 

1. To make the crepes, combine all the ingredients in a blender. Add 1/2 cup of water and blend until the batter is completely smooth. If the batter seems on the thick side, it should be a pourable thin pancake batter. Add another 1/4 cup of water if needed. If time allows, place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours in the fridge.
2. To make the Chamomile Suzette Syrup, heat the butter, honey, 1/4 cup water, and chamomile in a small saucepan over medium high heat. Bring to a boil and then reduce the heat to low. Simmer for 5 minutes or until thickened slightly. Stir in the lemon juice and cook another 5 minutes. Remove from the heat and stir in the 1 tablespoon lemon zest. Strain the syrup through a strainer.
3. Heat a 12-inch nonstick pan over medium heat and lightly grease with cooking spray. Pour 1/3 cup of the crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and then remove the crepe to a plate. Repeat with the remaining batter.
4. To serve, fill each crepe with greek yogurt, top with fruit, and drizzle with syrup. Enjoy!

Notes

• Storage: Keep leftover crepes in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze cooked crepes between layers of parchment paper for up to 2 months.
• Serving suggestion: Pair these crepes with a cup of chamomile tea for a cozy experience.
• Variations: Experiment with other fruit toppings, like strawberries or raspberries, for different flavor profiles.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.