Lemon Crepes

Light and airy lemon crepes are indeed versatile. They can be served for a breakfast on the patio in warm weather or as a dessert after an outdoor barbecue. What makes these special is that they can be whipped up in a blender in no time. Garnish with fresh raspberries or blueberries for a real taste sensation!!

• Ready In: 20 mins
• Yields: 14-18 crepes

Ingredients

• 1 1⁄2 cups  cold milk
• 3  eggs
• 2⁄3 cup flour
• 2  tablespoons  melted butter
• 2  tablespoons granulated sugar
• 1  teaspoon  grated lemon zest
•  icing sugar, for serving (optional)

Directions

1. In a blender container, place all ingredients except icing sugar in the order given above. Cover and blend on low speed until thoroughly mixed.
2. For each crepe, pour 2-3 tablespoons batter onto a preheated, lightly buttered 6-7 inch crepe pan or skillet. Cook for about 1 minute or until top is set. Loosen edge with heat-proof spatula and then gently turn crepe over. Cook until lightly golden.
3. Fold each crepe into quarters, and sprinkle with icing sugar, if desired, and serve.