French Chef – Louis Boeglin 

1 cup flour

3 eggs

1 teaspoon vanilla extract

1 1/2 cups cold milk

1/4 cups melted butter

1 pinch of salt

1 zest of lemon (optional)

Directions

1. In a large bowl, sift together flour, sugar, and salt. Stir in the remaining ingredients; mix until smooth.

2. Heat a lightly oiled electric crepe maker or dipping pan over medium high heat.

3. Cook the crepe until the bottom is light brown. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.