- 2 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 2 teaspoons lemon juice
- 6 tablespoons Domino® Confectioners Sugar
In a large bowl, beat eggs until well combined. Add flour and milk; beat until smooth.
Heat a heavy 7-inch nonstick skillet until hot. Pour in 3 tablespoons of batter, then quickly tilt the pan so the batter spreads evenly, forming a crepe. Cook until lightly brown, about 1 to 2 minutes, then turn and cook another 30 seconds.
To remove, loosen edges and gently lift crepe with a spatula. Stack crepes between squares of waxed paper for easy separation.
Sprinkle crepe with lemon juice and confectioners' sugar; roll up and serve.
Featured by Danyele of Easton, PA.
To store, stack these paper-thin pancakes between waxed paper, then wrap in a plastic bag and freeze.