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.
