My girlfriends like to come over and spend the night at my house, because they know that in the morning, there will be lemon crepes.



In a bowl with a pouring spout, mix:

2 eggs, 1 1/2 cups milk, 1 cup flour, 1 tablespoon melted butter, 2 tablespoons sugar (I use stevia), 1/4 teaspoon salt, and the zest of one lemon. Whisk vigorously.

Cook crepes in a nonstick pan. (Good directions here. Or, if you’re feeling shy, go buy a crepemaker. That helps.) The key is to use lots of butter in the pan, a shy quarter-cup batter, medium-high heat, and don’t try to flip until the crepe is browned and crisp on the bottom.

Remove the crepe to a plate. Sprinkle with a big heap of powdered sugar, then spread it around the crepe. Squeeze about a tablespoon or two of fresh lemon juice over the top. Pretend you’re in france.