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