Lemon Drizzle Shortbread Crêpes

Pancake Day

Seasonal Recipe

Lemon Drizzle Shortbread Crêpes

A spin on the traditional lemon and sugar topping for Pancake Day, this lemon drizzle topping is a must for your pancake making this year.

This easy recipe consists of zesty lemon infused crêpes straight out of a hot pan, drizzled with warm lemon curd, slathered with a dollop of softly whipped cream and topped with a generous crumble of all-butter Walker’s shortbread fingers.



140g plain flour

1 pinch of salt

200ml whole milk

100ml water

2 eggs

30g unsalted butter, plus extra to grease the pan

The zest of 1 lemon

300g lemon curd

300ml whipping cream

Walker's Shortbread Fingers


Sift the flour into a medium sized bowl and add the pinch of salt. Make a well in the middle of the flour mix.

Combine the milk and water. Break the eggs into the well and slowly start whisking. Add the milk and water slowly, whisking constantly until all the flour is combined and the mixture is a smooth batter. Set the batter aside for 30 mins.

Meanwhile lightly whip the cream, gently heat the lemon curd (do not boil) and crumble up the Walker’s shortbread fingers.

After 30 minutes of resting the batter, whisk the lemon zest and the melted butter into the batter. Transfer all the batter into a jug for distribution into the pan.

Heat a pan over a medium heat. Lightly grease the pan with melted butter. Pour the batter into the pan (around 2 tbsp) and quickly move the pan around so the pan is evenly coated right to the edges with batter. Cook the crêpe for about 45 secs on one side until golden then flip the crêpe over and cook the other side for about 30-45 seconds until golden.

Take the crêpe out of the pan and serve immediately. Fold the crêpe 2 times into a triangle shape and drizzle with warm lemon curd, whipped cream and crumbled shortbread. Flipping delicious!