Lemon Crepe Batter
|Lemon juice||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Plain flour||1 Cup (16 tbs)|
|Sugar||1 1⁄4 Tablespoon|
|Vegetable oil||1 1⁄2 Tablespoon|
|Lemon rind||2 Teaspoon, grated|
Beat the eggs, egg yolks and lemon juice together either by hand or in an electric blender.
Add the milk and beat well.
Sift together the flour, sugar and salt and gradually add to the egg mixture.
Add the vegetable oil and blend thoroughly.
If mixing by hand, pour the batter through a sieve.
Stir in the lemon rind and set aside for at least an hour before using.
If too thick, add a little milk and mix well.
Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frypan.
Tip the pan to spread the batter.
Cook until the top is dry.
Turn over and cook the other side for 15 seconds.