Makes 15- 20 crepes
- 2 eggs
- ¾ cup milk
- ½ cup water
- 1 cup AP flour
- 3 tablespoons melted butter or margarine
- Butter or margarine for coating the pan
- 3 tablespoons sugar plus extra for garnish
- 1 tablespoon vanilla extract
- 1 lemon zested and cut into wedges.
Combine all ingredients except the lemon in a large bowl and beat vigorously with a whisk or fork. Zest the lemon into the batter and stir to combine Heat a non-stick k pan over medium heat. Melt butter in the pan until the foam subsides. Place ¼ to 1/3 cup of batter in the center of the buttered pan and swirl to spread evenly. Cook until center sets and underside is golden brown. Flip and cook until the other side is golden brown and edges are crispy. Shake the pan to move the crepe to one side and fold the crepe in half as it slides out of the pan and onto the plate. After the crepe cools to the touch fold in half again. Don’t stack the crepes as they are cooling. Repeat with the rest of the batter adding butter to the pan as necessary to prevent sticking.
Once all of the crepes have been plated squeeze a wedge of lemon over the crepes and sprinkle sugar over all of the crepes so they sparkle. Garnish with another lemon wedge.