Lemon Crepe Batter
Source: Lynn M Alford

3 eggs
1 teaspoon sugar
2 egg yolks
1/2 teaspoon salt
1/4 cup lemon juice
1 1/2 teaspoons vegetable oil
3/4 cup milk
2 teaspoons grated lemon rind
1 cup plain flour

Beat the eggs, egg yolks, and lemon juice together. Add the milk and stir well. Sift flour, salt, sugar together and gradually add to the egg mixture. Add vegetable oil and blend thoroughly. If batter appears lumpy, pour through a sieve. Stir in lemon rind and set aside for at least one hour before use. Check just before starting to cook and if it is too thick, thin with another tablespoon or two of milk. Pour two tablespoons of batter in center of hot, lightly oiled pan. Tip pan to spread the batter. Cook until top is dry. Turn over and cook other side for 15 seconds.