Lemon and Sugar Crêpes

These French-style crêpes are made from scratch and then sprinkled with freshly squeezed lemon juice, zest and some sugar. Simple yet pure deliciousness.

4 large eggs, at room temperature
2 1/3 cups whole milk
½ cup sugar
1 tsp. pure vanilla extract
2 1/3 cups all purpose flour, unbleached
½ tsp. sea salt
4 Tbsp. unsalted butter, melted

Garnish:
1 lemon, freshly juiced and zested
granulated, cinnamon or confectioners' sugar

Blend eggs, milk, sugar, and vanilla in a blender for a few minutes, until smooth and frothy.

Add flour and salt and blend just to combine. Cover batter and chill at least 1 hour up to 2 days.

Heat a medium nonstick skillet over medium-high, then brush with melted butter. Ladle about ¼ cup of the batter into skillet and swirl to evenly coat bottom.

Cook the crêpe until bubbles form on the surface and the edges are golden, lacy and crisp, about 3 minutes.

Slide a spatula underneath the crêpe to loosen and carefully flip over. Cook on the other side until a few brown spots appear, about 30 seconds to 1 minute, then transfer to a plate.

Tent with foil to keep warm while you cook remaining crêpes. Repeat with remaining butter and batter.

To Serve:
Roll or fold crêpes onto a serving plate. Spritz with freshly squeezed lemon juice, sprinkle with lemon zest and sugar.