Lemon Sugar Crepes

Mixing the Crepe Batter

• In a mixing bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, and a pinch of salt.
• In a separate bowl, beat 2 large eggs, then add 1½ cups milk and ½ teaspoon vanilla extract, whisking until smooth.
• Gradually pour the wet ingredients into the dry ingredients while whisking continuously to avoid lumps.
• Once smooth, stir in 2 tablespoons melted unsalted butter until fully incorporated. Let the batter rest for about 10–15 minutes so it relaxes and yields tender crepes.

Cooking the Crepes

• Heat a nonstick skillet or crepe pan over medium heat and lightly coat it with a small amount of butter.
• Pour about ¼ cup of batter into the pan, immediately swirling to create a thin, even layer.
• Cook for about 1–2 minutes until the edges begin to lift and the underside is lightly golden.
• Flip the crepe and cook for another 30–60 seconds.
• Transfer to a plate and repeat with the remaining batter, adding a bit more butter to the pan as needed.

Preparing the Lemon Filling

• In a small bowl, combine ¼ cup granulated sugar with the zest of 1–2 lemons, rubbing the zest into the sugar to release the oils and intensify the flavor.
• Add the juice of the 1–2 lemons gradually, stirring until you reach a thick, spoonable consistency.
• Taste and adjust with additional sugar or lemon juice depending on your preferred balance of sweet and tart.

Assembling and Serving

• Lay a warm crepe flat on a plate and spread a thin layer of the lemon filling across the surface.
• Fold the crepe into quarters or roll it up, then repeat with the remaining crepes.
• Finish with a light dusting of powdered sugar over the top, if desired, and serve immediately while warm.