250 ml of milk
50 g of wheat flour
50 g of butter, at room temperature
5 egg yolks
1 tablespoon of all-purpose flour
1/2 teaspoon of vanilla extract or 1 tablespoon of vanilla bean paste
6 large egg whites, at room temperature
A pinch of salt
6 tablespoons of unsalted butter, at room temperature
1 cup of mixed citrus zest (lemon and orange) or 2 tablespoons of grated lemon peel
250 ml of milk
50 g of wheat flour
50 g of butter, at room temperature
5 egg yolks
1 tablespoon of all-purpose flour
1/2 teaspoon of vanilla extract or 1 tablespoon of vanilla bean paste
6 large egg whites, at room temperature
A pinch of salt
6 tablespoons of unsalted butter, at room temperature
1 cup of mixed citrus zest (lemon and orange) or 2 tablespoons of grated lemon peel
Except for the egg whites, beat all the ingredients in a blender
Transfer to a bowl
For part, with a pinch of salt, whip the egg whites until stiff and gradually add them to the first mixture
In a non-stick skillet, 18-20 cm in diameter, place approximately 1 tablespoon of butter and add the equivalent of 1 small scoop of the batter
Spread the batter and let it cook well on one side, until golden brown underneath and still foamy on top
Slide the pancake onto a plate and sprinkle with a little citrus zest
Repeat the process with the remaining batter, with the last crepe being flipped over, so that the darker side is facing upwards
Serve immediately
If desired, prepare ahead of time by placing the crepes in a removable tin and reheating quickly before serving.
