Lemon Crepes

These crepes have a light lemon flavor and are perfect for spring and summer.  We filled them with sweetened whipped cream.  The original recipe paired them with a raspberry sauce but we had some strawberries and blueberries in the fridge so we mixed some of those with a little sugar and topped our crepes with that.  The raspberry would be delicious, too!  Jeff said he wants these for breakfast on Father's Day and gives them a solid 5 stars.

Lemon Crepes

• 1 1/2 cups all-purpose flour
• pinch of salt
• 2 cups whole milk
• 3 eggs
• 1 1/2 Tbsp. granulated sugar
• fresh lemon juice and zest of 1 (one) lemon
• 1 tablespoon pure vanilla extract

non-stick cooking spray or butter

sweetened whipped cream (optional)

fruit topping (optional)

powdered sugar (optional)

Mix all ingredients in a blender until batter is smooth.  Let stand 15 minutes.  Heat a crepe pan or a large skillet over medium to medium high heat.  Lightly grease the pan with non-stick cooking spray or butter.  Pour about 1/3 cup of batter into pan and swirl around to completely cover the bottom of the pan.  Cook until edges of crepe curl up and underside of crepe is golden brown, about 2-3 minutes.  Gently flip the crepe and cook for 1 more minute.  Place finished crepes on a plate and repeat until all of the batter is used.

Serve with desired fillings and toppings and enjoy!

Recipe altered slightly from https://diethood.com/lemon-crepes-with-raspberry-sauce/