Low Sodium Crepes with Lemon Butter Sauce

Elevate your breakfast or dessert game with these delicate and flavorful Low Sodium Crepes with Lemon Butter Sauce, a perfect balance of light, tender crepes and a luscious citrus-infused drizzle. This heart-healthy recipe is crafted with a salt substitute and unsalted butter, making it ideal for those watching their sodium intake without sacrificing taste. The crepes, infused with a hint of lemon zest for a fresh, bright note, are easy to prepare using simple ingredients like all-purpose flour, eggs, and low-fat milk. The star, however, is the velvety lemon butter sauce, made with fresh lemon juice and honey for a naturally sweet and tangy finish. Whether served as a sweet weekend breakfast or an elegant brunch dish, these crepes are guaranteed to impress. Serve warm with a drizzle of sauce, and garnish with fresh fruit or a light dusting of powdered sugar for the ultimate presentation.

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 3 large Eggs
• 1.5 cups Low-fat milk
• 2 tablespoons Unsalted butter, melted
• 1 teaspoon Lemon zest
• 0.25 teaspoon Salt substitute
• 2 tablespoons Lemon juice
• 2 tablespoons Honey
• 4 tablespoons Unsalted butter

Directions

Step 1

In a blender, combine the all-purpose flour, eggs, low-fat milk, melted unsalted butter, lemon zest, and salt substitute.

Step 2

Blend until smooth, scraping down the sides if necessary to ensure all ingredients are well combined. Let the batter rest for at least 10 minutes to allow air bubbles to dissipate.

Step 3

Meanwhile, prepare the lemon butter sauce by melting 4 tablespoons of unsalted butter in a small saucepan over low heat.

Step 4

Once melted, stir in the lemon juice and honey, whisking continuously until the mixture is smooth and the honey is fully incorporated. Remove from heat and set aside.

Step 5

Heat a non-stick frying pan over medium heat. Lightly grease the pan with a small amount of unsalted butter or a non-stick cooking spray.

Step 6

Pour about 1/4 cup of the crepe batter into the pan, tilting it in a circular motion to spread the batter evenly across the surface.

Step 7

Cook the crepe for about 1-2 minutes or until the edges start to lift and the bottom is lightly browned. Flip and cook for an additional 30 seconds on the other side.

Step 8

Transfer the cooked crepe to a plate and cover to keep warm. Repeat the process with the remaining batter.

Step 9

Serve the crepes warm, drizzled with the prepared lemon butter sauce.

Nutrition Facts

Serving size	(789.8g)

Amount per serving	% Daily Value*
Calories	1581.4

Total Fat 94.0g	0%
Saturated Fat 52.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 772.8mg	0%
Sodium 407.2mg	0%
Total Carbohydrate 146.5g	0%
Dietary Fiber 3.7g	0%
Total Sugars 52.5g
Protein 44.2g	0%

Vitamin D 274.2IU	0%
Calcium 577.1mg	0%
Iron 8.4mg	0%
Potassium 1337.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 11.0%

Carbs: 36.4%