David's Mouthwatering Crepes!!

3/4 c all-purpose flour
resift with:
1/8 tsp salt
1 tsp double acting baking powder 2 tlb powdered sugar

Beat:
2 eggs

Add and heat:
2/3 c milk
1/3 c water
1 tlsp vanilla sugar and 1 tlsp grated lemon rind and tlsp lemon juice

Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. Ignore the lumps; they will take care of themselves. You may rest the batter refrigerated 3 to 6 hrs. (David skips it). Heat a 5-inch skillet. Grease it with a few drops of oil (David uses coconut oil or non-salted butter). Add small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the crepe over moderate heat. When it is brown underneath, reverse it and brown the other side. Use a few drops of oil for each cake.

Filling:
Use your choice of berries (we like raspberries or strawberries), 1 haleck
Equal amounts of berries vs sour cream (for us that is 1/2 or 3/4 I think, depending on berry size)
1 tlsp lemon juice
1 tlsp vanilla sugar

Drop filling and roll crepes then drizzles or spray 1 tlsp of lemon juice on top of crepes and a little sifted powdered sugar on top....
We got over 6 crepes and usually eat two to three each, so that the amount of sugar and salt divided amoung us is even less...Happy cooking!!