Polly Pocketsy

Lemon Crepes

Add 4 large eggs to a bowl with 1 tbsp sugar and a pinch of salt and whisk together 

add 1 1/2 cups of flour 3 tbsp of melted butter 1 tbsp of grated lemon rind and 200 mls milk then blend with a stick blender or in a blender 

Add the sparkling water and blend again until smooth then refrigerate the batter for 20 minutes 

Grease a hot pan( medium high heat) with oil or butter then pour the batter in a thin layer and swirl until the entire base of the pan is covered 

When you see the edges of the crepe curl up a bit its time to flip and cook for about 15 seconds on the second side 

While the crepe is still hot brush with melted butter  squeeze some lemon juice and some powdered sugar on top then fold over and put more powdered sugar on top 