Lemon Crepes

Here in Portugal, there is a lemon tree in our backyard. I am enchanted. Determined to use lemon in the kitchen everyday, today I made these simple yet cheerful lemon crepes for breakfast. Enjoy!

Ingredients and Directions (makes 4 generous servings)

Step 1) Add these ingredients to a blender, in the order shown:

3 eggs

1 1/2 cups flour

2 tablespoons sugar

A dash of salt

1 1/2 cups of low-fat milk

3 tablespoons of butter, melted and cooled slightly

1/2 teaspoon almond extract

Step 2) Blend ingredients for about 30 seconds until thoroughly combined and smooth.

Step 3) Refrigerate batter (right in the blender) for 30 minutes.

Step 4) While batter is in the refrigerator, whisk together the juice from one fresh lemon and three tablespoons of sugar to form a thin syrup. Set aside.

Step 5) After batter has chilled, pour approximately 3 tablespoons of batter onto a well oiled, hot, nonstick pan. Cook for 1 or 2 minutes on each side.

Step 6) Arrange 2 or 3 crepes on each serving plate, and drizzle with your homemade lemon syrup. Garnish with shavings of fresh lemon peel. Serve immediately!