Ingredients:
1 lb (500 g) flour
6 eggs
Peel of 2 untreated lemons
3 Tbs sugar
4 oz (100 g) melted butter
5 cups (1 l) milk
Butter for cooking

Preparation:

Sieve the flour into a bowl and make a hollow in the center. Put the eggs, the lemon peel, sugar and melted butter into the hollow. Gradually mix everything  together with the flour to make a runny batter. Allow the batter to stand at room temperature for about 30 minutes. To cook the pancakes, heat up a little butter in a frying pan.

1. For each crêpe, put one ladleful of butter into the frying pan.

2. Distribute the butter evenly over the bottom of the frying pan by shaking the pan or by means of a scraper.

3. Put a small piece of butter on top of the batter and allow it to melt.

4.Fry the pancake until it is a golden yellow color on the bottom interspersed with a few brown patches. Now turn it over and try the other side.

Continue this process until all the batter is used up. Stack the crêpes on a preheated plate. Fold them into crescents or quarters.