These delicious crepes are yummy for breakfast with a variety of fruit, yogurt, or jam. As a dessert, fill with fruit and whipped cream or drizzle with melted chocolate!

Lemon Crepes

Servings: 4 | Time: 10 minutes active; 30–40 minutes inactive | Difficulty: Moderate

Ingredients:

• 1 cup (120 g) all-purpose flour
• 2 eggs
• 1/2 cup (120 ml) milk
• 1/2 cup (120 ml) water
• 1/4 tsp. (1.5 g) salt
• 5 drops lemon essential oil
• 2 Tbsp. (28 g) butter, melted

Instructions:

1. Whisk together the flour and the eggs in a large bowl. Gradually whisk in the milk and water. Stir in the salt and melted butter; whisk until smooth while adding essential oil.
2. Heat a lightly oiled frying pan over medium-high heat. Pour about 1/4 cup (60 ml) of batter for each crepe onto hot pan. Tilt the pan with a circular motion so the batter coats the surface evenly.
3. Cook each crepe for about 2 minutes, until the bottom is light brown. Flip, and cook the other side.
4. Serve crepes warm filled with your choice of fruit, yogurt, or granola, and top with whipped cream.

For added lemony sweetness, make this simple whipped topping:

Sweet Lemon Whipped Topping

Ingredients:

• 1 cup (240 ml) heavy whipping cream (chilled)
• 3 Tbsp. (25 g) powdered sugar
• 4 Tbsp. (60 ml) freshly squeezed lemon juice
• 3–4 drops lemon essential oil

Instructions

1. Beat cream with an electric mixer or whisk until it forms stiff peaks. Add the powdered sugar, lemon juice, and lemon essential oil, and whisk for a few more seconds to incorporate into the cream.