Whisk 3 eggs in a large mixing bowl

Add in 2 cups of milk.

Sift 1 cup of flour into the egg & milk mixture. Whisk together until smooth.

Add a ¼ teaspoon of lemon zest. You can add more if you like!

No sitting time is required for this batter to make delicious crêpes. You can start cooking immediately.

Prepare a Crêpe pan (or simply a non-stick frying pan) with a small pat of butter on medium-low heat.

Spoon a small ladle full of batter onto the pan as you swirl the pan around to make a thin, round Crêpe. There should be just a paper thin layer of batter over the pan.

When the batter starts to bubble, it is time to give a quick flip with a spatula.

Cook until golden. I like to have 2 pans going at the same time for efficiency .

Pile up the cooked Crêpes as you go on a cookie sheet in the oven (set to the lowest heat possible) so that they stay hot.

I like to add a fresh pat of butter to the pan in between each Crêpe. Lower the heat if the butter gets too brown.

Serve once you have made Crêpes with all the batter so that you can actually sit and enjoy with your family.

To make the lemon sugar Crêpes I recommend laying the Crêpe flat on the plate, sprinkling one teaspoon of granulated sugar over the top as well as a squeeze of lemon juice.

Fold the Crêpe in in half, then in half again to make a triangle shape.

Shake powdered sugar over the top and serve with a lemon wedge.