Lemon cream crepes

In a bowl, combine the flour, eggs, salt and sugar. Mix and gradually stir in the cold milk, then add the melted butter. Mix well so there are no lumps. Set the batter aside for 1 hour.

Meanwhile, prepare the lemon cream: Heat 125g of butter in a saucepan over low heat. Stir in the sugar, lemon zest and juice, stirring constantly. Add the beaten egg yolks all at once and continue to stir for several minutes until the mixture thickens.

Remove from heat. Whisk the egg whites until stiff and gently fold into the cooled lemon cream. Set aside.

Butter a frying pan or a griddle if you have one. When hot, pour a ladleful of batter onto the pan and tip the pan to evenly coat it with the batter. Cook the crepe for 2 minutes, then flip the crepe over and cook for 30 seconds. Repeat until all crepes are cooked. Keep warm on a plate until you are ready to add the lemon cream.

Add 2 tablespoons of lemon cream in each crepe and roll them carefully.