1 cup plain flour
1 cup full cream milk
2 tbsp. caster sugar
1 tsp vanilla
2 tbsp. butter, melted and slightly cooled
Rind of a lemon
In a bowl whisk the eggs, vanilla, milk and cooled butter until well combined. Add in the lemon rind, flour, sugar and continue to whisk until the mixture turns to a creamy but thin batter. Set aside in a cool spot for 30 minutes.
Heat a nonstick or crepe pan over medium heat. Optional to add a little butter to the base of the pan if you like but its not needed when using a good quality non-stick saucepan.
Pour 1/4 cup of the batter into the saucepan, rotating the pan to make sure the entire base is covered in batter. Cook for 45sec - 1 min and using a spatula, flip the crespelle over, cooking the other side for a further 30 seconds. Both sides should be lightly golden brown. Transfer for a plate, covering with paper towel to keep them warm. Continue with the remaining batter.
Serve your sweet crespelle warm and filling them with nutella or jam with a dusting of icing sugar or serve plain with a generous sprinkle of sugar over the top.