½ cup of all purpose flour
2 Tablespoons of sugar
½ cup of milk ( can be substituted for non dairy milk)
2.5 Tablespoons of melted butter
1 lemon zest
¼ cup heavy cream
Desired toppings/ fillings
2 mixing bowls
Plate for finished product
In a large mixing bowl combine flour, sugar and zest, whisk together, and then set aside. In another mixing bowl combine eggs and milk and cooled butter, mix until completely incorporated. Slowly add your milk mixture into your dry ingredients. Mixture may look lumpy at first vigorously whisk until all lumps have been eliminated. Then mix in heavy cream. Refrigerate batter for at least 30 minutes.
When ready on medium high heat, heat frying pan and use a generous amount of pan spray.
Similar to pancakes pour three tablespoons of batter into the pan. Evenly distribute the batter onto the pan creating a very thin looking pancake. After two minutes the crepe is ready to flip. Crepes are delicate and may require you to use your rubber spatula as well as your hand. If the crepe breaks while flipping, don’t worry!
After the flip wait 30 seconds and remove completed crepe from pan to plate. Repeat this process until all the batter is used up making approximately 7 crepes. You can stack completed crepes on top of echo their.
Once the crepe making process is complete it’s time to fill them! I used peanut butter and jelly, you could use chocolate a strawberries, Nutella and strawberries, the possibilities are endless.
Fill your crepes with desired fillings and roll like a burrito.
Taking the left and the right sides of the crepe fold the edges a quarter of the way inwards. Then take the bottom of the crepe and roll away from you.
Dust with powdered sugar and enjoy!